Fiesta Potato Salad Ole

2 lb Red potatoes, cooked peeled and cubed (6 cups)
2 c Sargento Light Shredded Mild Cheddar, divided Cheese (or equivalent)
2/3 c Diced red bell pepper
2/3 c Canned black beans, rinsed and drained
1/2 c Thinly sliced celery
1/2 c Chopped jicama, optional
1/3 c Thinly sliced green onions with tops
2 tb Chopped fresh cilantro
1/2 ts Salt
3/4 c Fat-free Ranch dressing
1/2 c Prepared chunky salsa
Fresh cilantro sprigs, optional

In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.

12 servings.

Fiesta Potato Salad Ole printer friendly version located here. (Just the recipe. Nothing else.)
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