Recipe for cooking mexican potato salad

Super Salad Recipes :: Potato Salads

Mexican Potato Salad

4 potatoes, peeled or scrubbed, cut into 1/4-in. cubes
1 Tbsp. Dijon mustard
8 lrg. green olives, sliced
2 pickled jalapeos, stemmed, seeded and coarsely chopped
12 radishes, trimmed and sliced thin
4 scallions, trimmed and minced
3/4 C. chopped cilantro leaves
2 Tbsp. cider vinegar
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper

Put the potatoes in a pot; add water to cover and bring to a boil. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 min. Drain and set aside to cool and dry out a bit, 15 to 20 min.

Transfer the potatoes to a lrg. bowl, add the mustard, and toss to coat. Add remaining ingredients and gently mix.

Serve right away at room temperature or serve chilled.