Instructions: Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.

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

Cover and refrigerate at least 2 hours until chilled.

Serves 6

13g.

Nutritional Value from MC on which I based my own Point count using fat-free
products:
Note 1: Original recipe called for regular mayonnaise or salad dressing Note 2: Original recipe called for regular sour cream Note 3: Original recipe called for 1 can (7 ounces) whole kernel Note 4: Original Recipe called for 2 tablespoons chopped green chilies, drained

Recipe also said to spice this south-of-the border salad, add 1 jalapeno chili, seeded and finely chopped, instead of the green chilies.

Description: "Add a little Mexican twist to ever-popular potato salad"

Start to Finish Time:
"2:22"
T(Chill):
"2:00"

NOTES : Here is the Southwest Chicken Potato Salad that I had in my lunch this week, because I am only a beginner at salsa etc, I used mild salsa and only 1 drop of hot sauce, and I had a yogurt after (stop laughing Chris!). I loved it, you can add extra spice if you desire. This salad can be one you could take to a family outgoing as long as it is kept in a chilled place as it used mayo & sour cream.

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