Golden Potato Salad With Green Chilies
|Yukon gold potatoes,||2 Pound, cut in to chunks|
|Yukon gold potatoes,||2 Pound, peeled and cut into 1 inch chunks|
|Sour cream||3⁄4 Cup (12 tbs) (Low Fat)|
|Low fat sour cream||3⁄4 Cup (12 tbs)|
|Green chilies||4 1⁄4 Ounce, chopped (1 Can)|
|Canned chopped mild green chilies||4 1⁄4 Ounce (1 can)|
|Apple cider vinegar||1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
|Chopped cilantro||3 Tablespoon|
|Cilantro||3 Tablespoon, chopped|
1. Place the potatoes in a large saucepan with cold water to cover. Bring to boiling over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Drain in a colander and let cool 5 minutes.
2. In a large bowl, whisk together sour cream, chilies, vinegar, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Add potatoes and toss well. Just before serving, add the cilantro and toss.