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.

Shopping Cart
shoppingicon Your Cart Is Empty
Ads By Google