Lunch

New Mexico Potato Salad is for Lunch.

New Mexico Potato Salad takes 15 minutes to prepare.

New Mexico Potato Salad takes 30 minutes to cook.

New Mexico Potato Salad makes 7 servings.

The ingredients for New Mexico Potato Salad are:

Red Potato, 907.2 grams (remove)
*Albertson's - Red Wine Vinegar, 2 tbsp (remove)
*Pepper Bell, Red (1 Cup = 5.3 oz, approx 1 pepper), 1 cup (remove)
Scallions, raw, 0.25 cup, chopped (remove)
*Green Gaint Mexicorn (12/8), 11 oz (remove)
Black Olives, canned (small-extra large), 8 tbsp (remove)
Cilantro, raw, 4 tbsp (remove)
Garlic, 1 clove (remove)
*Grey Poupon Dijon Mustard, 1 tsp (remove)
*chipotle chile pepper powder, 2 tsp (remove)
*Cumin seed, 0.5 tsp (remove)
*Albertson's - Red Wine Vinegar, 2 tbsp (remove)
Olive Oil, 1 tbsp (remove)

Here is how you make New Mexico Potato Salad:

boil potatoes; dice to cubes;mix with ingredients through Cilantro.mix garlic through olive oil for dressing; coat mixed veg with dressing.Serving Size:?Makes Seven 1 cup servings

The nutritional information for New Mexico Potato Salad is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 222.1

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 216.5 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 7.2 g
• Protein: 7.5 g

The dietary needs meet for New Mexico Potato Salad is Vegan