Potato & Jicama Salad

BEST FOODS US
9Ingredients
22Minutes

Ingredients

US|METRIC
  • 3/4 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 tablespoons Mexican cream (or sour cream)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds all purpose potatoes (peeled and cut into 3/4-inch chunks)
  • 1 cup jicama (diced peeled)
  • 1 green bell pepper (medium, chopped)
  • 2 jalapeno peppers (thinly sliced)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, Mexican cream, lemon juice, salt and black pepper. Stir in remaining ingredients. Serve chilled or at room temperature.
    2. In 3-quart saucepan, cover potatoes with water; bring to a boil over medium-high heat. Reduce hat and simmer 10 minutes or until potatoes are tender. Drain and cool.
    Discover more recipes from Best Foods US

    PlanShop