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Potato & Jicama Salad

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  • 1 1/4 lbs. potatoes
  • 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. Mexican cream or sour cream
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup chopped peeled jicama
  • 1 medium green bell pepper, chopped
  • 2 jalapeno peppers, thinly sliced

Nutritional information

 

Amount per serving

Calories190
Calories from Fat110
Total Fat13g
Saturated Fat2g
Trans Fat0g
Cholesterol10mg
Sodium230mg
Total Carbs18g
Dietary Fiber2g
Sugars2g
Protein2g
Calcium2%
Iron2%
Vitamin C35%
Vitamin A2%
  • 1 Cover potatoes with water in 3-quart saucepan; bring to a boil over medium-high heat. Reduce hat and simmer 10 minutes or until potatoes are tender. Drain and cool.
  • 2 Combine Hellmann's® or Best Foods® Real Mayonnaise, Mexican cream, lemon juice, salt and black pepper in large bowl. Stir in remaining ingredients. Serve chilled or at room temperature.