Mexican Potato Salad
from: The McDougall program for Maximum Weight Loss
2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed
1 lrg. tomato, chopped
1 bunch scallions, chopped
1/2 cup fresh salsa
2 Tables. fresh lime juice
2 Tables chopped fresh cilantro or parsley
Freshly ground pepper
Place the potatoes in a large pot and cover with water. Bring to a boil,
reduce the heat, cover, and cook 30 minutes, or until just tender. Remove from
the heat, drain, and place in large bowl. Add the corn, tomato, and scallions.
Combine the salsa and lime juice. Pour over the salad and mix well. Add the
cilantro and a few twist of pepper. Mix gently and serve at once.