SALSA CHICKEN POTATO SALAD

Salsa Chicken Potato Salad image

Bring the fabulous Southwestern flavors to your dinner table with this chicken and potato salad - a wonderful dish that's made using corn and Old El Paso® salsa.

Provided by Betty Crocker Kitchens

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 1/2 pounds new potatoes (5 or 6 medium), cut into 3/4-inch cubes
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1/4 cup Old El Paso™ salsa (any variety)
1 1/2 cups cubed cooked chicken or turkey
1 large tomato, seeded and chopped (1 cup)
1 can (7 ounces) whole kernel corn, drained

Steps:

Place potatoes and 1/4 cup 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. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
Cover and refrigerate at least 30 minutes.

Nutrition Facts : Calories 262.1, Carbohydrate 26.7 g, Cholesterol 35.0 mg, Fat 1, Fiber 3.6 g, Protein 12.2 g, SaturatedFat 1.8 g, ServingSize 1 Serving, Sodium 221.2 mg, Sugar 2.9 g