Mexican Potato and Corn Salad

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Preheat oven to 400˚F. Toss together potatoes, oil and seasoning; arrange on foil-lined baking sheet in single layer. Bake for 25 to 30 minutes or until golden brown and tender. Let cool completely.
Meanwhile, whisk together mayonnaise, lime zest, lime juice, sour cream, pickled jalapeños, pickled jalapeño liquid, mustard, garlic, honey, salt and pepper.
Toss potatoes with dressing. Stir in corn, radishes, onions and cilantro.

Tip: For a hearty potato salad, add 2 chopped hard-cooked eggs.

Nutritional Facts: Per 1/6 recipe Calories 290 Fat 13g Saturated Fat 2g Cholesterol 5mg Sodium 350mg Carbohydrate 40g Fiber 4g Sugars 4g Protein 5g

2 lbs. Russet potatoes cut into 1-inch pieces

2 T. olive oil

1 T. Tex-Mex seasoning

1/4 C. mayonnaise

1/2 T. Lime zest finely grated

3 T. lime juice

2 T. sour cream

1 T. pickled jalapeno pepers minced

1 T. pickled jalapeno liquid

1 T. Dijon mustard

2 cloves garlic minced

1 t. honey

1/4 t. salt

1/4 t. pepper

1 C. Corn cooked and cooled

4 Radishes thinly sliced

2 Green Onions finely sliced

2 T. Fresh Cilantro Leaves finely chopped