Mexican Potato Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Mexican Potato Salad might be a recipe you should try. For 38 cents per serving, you get a side dish that serves 8. One serving contains 75 calories, 3g of protein, and 0g of fat. This recipe from Buns in My Oven has 1133 fans. It is perfect for The Fourth Of July. A mixture of roma tomatoes, jalapeno, lime juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. If you like this recipe, you might also like recipes such as Mexican Potato Salad, Mexican Potato Salad, and Mexican Potato Salad.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup chopped cilantro
1 jalapeno, diced (more or less, to taste)
2 tablespoons lime juice
3 Roma tomatoes
2 teaspoons salt
1/4 sweet onion
2 pounds Yukon Gold potatoes
Equipment:
pot
bowl
Cooking instruction summary:
Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot. Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.Cook the potatoes for 10 to 15 minutes or until fork tender. Drain and place in the refrigerator to cool completely.Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.Add the tomato mixture to the cooled potatoes and toss to coat. Taste and add more salt or lime juice if needed.Serve cold or at room temperature.
Step by step:
1. Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot.
2. Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.Cook the potatoes for 10 to 15 minutes or until fork tender.
3. Drain and place in the refrigerator to cool completely.Dice the tomatoes and onion.
4. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
5. Add the tomato mixture to the cooled potatoes and toss to coat. Taste and add more salt or lime juice if needed.
6. Serve cold or at room temperature.
Nutrition Information:
covered percent of daily need
