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Cook it Light: Make Mexican potato salad for a change

By JEANNE JONES

DEAR JEANNE: This is a great salad. Please revise it for me. – Joann, Newark, Ohio

MEXICAN POTATO SALAD

2 pounds new red potatoes

1 small green bell pepper, diced

1 small red bell pepper, diced

1/4 cup onion, diced

1 tablespoon cilantro, chopped

1/4 cup vegetable oil

1/2 cup mayonnaise

1/4 cup lime juice

3/4 teaspoon cumin

1 1/2 teaspoons salt

Pepper to taste

Boil the potatoes in salted water until done. Cool and cut into quarters. Add the rest of the ingredients. Serve immediately or chill.

Makes 6 servings.

DEAR JOANN: This is a great alternative to the ordinary potato salad. Now it's a healthy alternative as well!

LIGHT MEXICAN POTATO SALAD

2 pounds new potatoes

1/4 cup light sour cream

1/4 cup light mayonnaise

1/4 cup fresh lime juice

2 tablespoons cilantro, finely chopped

3/4 teaspoon ground cumin

1 teaspoon salt

Freshly ground black pepper, to taste

1 small red bell pepper, diced

1 small green bell pepper, diced

1/4 cup onion, diced

1. Place the potatoes in a saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until done, about 15 minutes, depending on the size of the potatoes. When a sharp knife pierces a potato easily, drain potatoes and set aside in a large bowl.

2. In a small bowl, combine the sour cream, mayonnaise, lime juice, cilantro, cumin, salt and pepper.

3. Cut the potatoes into quarters or eighths, about 3/4-inch pieces. Combine the bell peppers and onion with the potatoes, pour the dressing over and toss to coat all of the potatoes. Serve at room temperature or chilled. Refrigerate to store.

Makes 6 servings.

Each serving contains approximately: Original recipe: 350 calories; 25 g fat; 6 mg cholesterol; 649 mg sodium; 32 g carbohydrates; 4 g protein; 3 g fiber. Revised recipe: 165 calories; 2 g fat; 4 mg cholesterol; 330 mg sodium; 34 g carbohydrates; 4 g protein; 3 g fiber.

– King Features