Potato Salad With Corn and Jalapeno Vinaigrette

30 mins (prep 20, cooking 10)
10 ingredients
8 servings
Tastes like summer. If you are avoiding mayonnaise, this is the potato salad for you. Try to find red jalapeno peppers for color, but green is fine too. Adapted from "Everyday with Rachael Ray," Summer 2009. The original recipe calls for grilled or broiled corn, but I skipped this step and it is mighty tasty as is.

Categories:  salad , <-30-mins , potato , vegetable , time-to-make ,
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Serving Size (91.11 g)
Servings 8
Amount per Serving
Calories 302.89 Calories from Fat 160.83
% Daily Value *
Total Fat 17.87g 219.88%
Saturated Fat 2.59g 103.57%
Trans Fat 0.0g %
Cholesterol 0.89mg 2.37%
Sodium 169.27mg 56.42%
Total Carbohydrate 32.68g 87.16%
Dietary Fiber 0.56 g 18.01%
Sugars 0.72 g %
Protein 4.13g 66.14%
Vitamin A 36.37IU% Vitamin C 0.07mg%
Calcium 4.25mg% Iron 1.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
freshly ground black pepper, jalapeno peppers, red potatoes


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