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Potato-Corn Salad

It’s a little secret that no one else needs to know: this salad got its start at the deli!

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( 13 Ratings)

13 Ratings

5 Stars 62%

4 Stars 15%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 5 min
Total Time 5 min
Servings 4

Ingredients

1: pint (2 cups) deli potato salad

1: can Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers

1/8: teaspoon ground cumin or chili powder

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Directions

1 Gently mix all ingredients.

EXPERT TIPS

Expert Tips

Keep picnic foods such as potato salad cold and safe. Refrigerate within 2 hours of serving.

Garnish the potato salad with sprigs of fresh cilantro.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 110 ),

% Daily Value

Total Fat: 12 g; 12 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 110 mg; 110 %;
Sodium: 500 mg; 500 %;
Total Carbohydrate: 30 g; 30 %
(Dietary Fiber 3 g 3 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 24%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 5/24/2013 3:30:51 PM REPORT ABUSE micherrera63 said:

Rating:

I am not a good cook and follow recipes very literally, so what size can of corn should be used in this and should it be drained before adding to the potato salad? Thanks!

This reply was: Helpful Inspiring