Southwest Chicken Potato Salad

Bring the fabulous flavors of Southwest to your dinner table with this delicious chicken and potato salad! MORE+ LESS-

By Betty Crocker Kitchens

August 13, 2010

pounds new potatoes (10 to 12 medium), cut into 3/4-inch cubes

1/2

cup water

1/2

cup mayonnaise or salad dressing

1/2

cup sour cream

1/2

cup salsa

cups, 3/4-inch pieces cooked chicken or turkey

1/4

cup canned chopped green chilies, drained

1/4

cup sliced ripe olives, drained

large tomatoes, seeded and chopped (2 cups)

can (11 ounces) whole kernel corn with red and green peppers, drained

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1

Place half of the potatoes and 1/4 cup of the water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Repeat with remaining potatoes and water.
2

Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in potatoes and remaining ingredients.
3

Cover and refrigerate at least 2 hours until chilled.

To spice up this south-of-the-border salad, seed and finely chop a jalapeño chili to use instead of the canned green chilies.
You can trim the fat to 4 grams per serving by using low-fat or fat-free mayonnaise and sour cream.
Dressing up this flavorful potato salad is easy. Serve in a lettuce-lined bowl, and garnish with additional sliced ripe olives and shredded Cheddar cheese.