|Southwest Chicken Potato Salad|
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.
Note 1: Original recipe called for regular mayonnaise or salad dressing
Recipe also said to spice this south-of-the border salad, add 1 jalapeno chili, seeded and finely chopped, instead of the green chilies.
From: "Betty Crocker Summer 1999 Salads! Pg60"
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