To spice up this south-of-the-border salad, seed and finely chop a jalapeño chili to use instead of the canned green chilies.
You can trim the fat to 4 grams per serving by using low-fat or fat-free mayonnaise and sour cream.
Dressing up this flavorful potato salad is easy. Serve in a lettuce-lined bowl, and garnish with additional sliced ripe olives and shredded Cheddar cheese.
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