Courtesy of Idaho Potato Commission
10Servings•15 Min.Prep Time•5 Min.Cook Time•3 Hr.Chill Time•
原料：
- 1-1/2 lb. Idaho® potatoes, scrubbed, cut into 1/2-in. cubes
- 12 large jalapeno stuffed Spanish olives, sliced
- 1/2 c. diced red bell pepper
- 1/2 c. diced red onion
- 1/2 c. diced celery
- 1/3 c. light mayonnaise
- 2 Tbsp. extra virgin olive oil
- 2 medium garlic cloves, minced
- 1/2 c. chopped cilantro
- 2 Tbsp. cider vinegar
- salt and black pepper to taste
- 1/8 tsp. dried pepper flakes
说明：
- In a large saucepan over high heat, bring 6 c. of water to a boil. Add potatoes, return to a boil, reduce heat, cover and simmer 4 min. or until fork tender.
- Combine remaining ingredients in a large bowl and stir until well blended.
- Drain potatoes in a colander and run under cold water until completely cooled. Shake off excess water. Add potatoes to the olive mixture and toss gently, yet thoroughly, until well coated.
- Cover with plastic wrap and refrigerate 3 hr. before serving to blend flavors.
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 130 |
| Total Fat | 8g |
| Cholesterol | 5mg |
| Total Carbs | 16g |
| Fiber | 1g |
| Protein | 2g |
| Sodium | 230mg |