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Nutrition Facts
Serving Size 161 g
(Approx. 4 Servings)
Amount Per Serving
Calories 120 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 55 mg 2%
Total Carbohydrate 7 g 3%
Dietary Fiber 12 g 2%
Sugars 5 g
Protein 5 g
Vitamin A 10% Iron 8%
Vitamin C 45% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoky Serrano and Chive Potato Salad

Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Frozen Baby Smokehouse Potatoes
1/2 cup(s) Greek yogurt, full fat, plus more if creamier potato salad is preferred
1 Tsp serrano peppers, minced fine
1 clove of garlic, approximately 1.5 tsp minced or zested
1/2 Tsp cumin
1 Tbsp Gourmet Garden Lightly Dried Chives
1/3 cup(s) celery, diced fine
1/4 cup(s) red bell pepper, finely diced
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Place bag of potatoes in microwave and cook according to package instructions. Once cooked remove to a bowl and allow to cool.
While potatoes cool, in a separate bowl combine yogurt, serrano, garlic, cumin, chives, celery and bell pepper.
Mix together well and season to taste. Chop potatoes roughly and toss into yogurt mixture to coat well.
Season to taste as needed and place potato salad into an airtight container, refrigerate until ready to use.
Chef's Note: Potato salad can be made up to 3 days in advance, it will also give flavors a chance to meld the longer it sits.


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