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
Preparation
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.
