Mexican potato salad
Recipe Categories : | Mexican
| Salads | Vegetable
Salads | Potatoes | MAIN
INDEX |
Serves : 6
Ingredients :
- 4 medium russet potatoes, peeled or scrubbed, cut into ¼"
cubes
- 1 tbsp Dijon mustard
- 8 large, Sicilian-type green olives, pitted and coarsely chopped
- 2 pickled jalapeño chilies, stemmed, seeded, and coarsely chopped
- 12 radishes, trimmed and sliced into thin rounds
- 4 scallions, trimmed and minced
- ¾ cup chopped cilantro leaves
- 2 tbsp cider vinegar
- 2 tbsp olive oil
- ½ tspn salt
- ½ tspn black pepper
Preparation and Cooking Instructions :
- Put the potatoes in a medium pot, add water to cover by 1" ,
and bring to the boil. Reduce the heat and simmer until potatoes are
soft all the way through but not disintegrating, about 7 minutes. Drain
and set aside to cool and dry out a bit, 15-20 minutes.
- Transfer the potatoes to a large bowl, add the mustard, and toss to
coat. Add the remaining ingredients and gently mix. Serve at room temperature.
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