Caramba Potato Salad

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This great southwestern twist on a traditional classic is great with tequila-lime chicken, or any southwest/mexican meat entree. it's always well received. if you live in an area where jicama is not readily available you may substitute with radishes or water chestnuts, and the delightful crunch won't be lost.

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Steps

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Mix dressing , zest , juice and cilantro in a large bowl.

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Boil the potatoes until tender and then drain and pour into the bowl.

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Add the jicama and the green onions.

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Refrigerate for at least 4 hours.

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When ready to serve , chop and add the avocados and cherry tomatoes and stir into mixture.

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Ingredients

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new potatoes, fat free ranch dressing, lime juice, lime zest, jalapeno peppers, jicama, avocados, cherry tomatoes, fresh cilantro, green onions