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Mexican Potato Salad
Susan Keefe
4-6 servings
BeginnerA kicked up version of the potluck classic.
Total Steps
4
Ingredients
16
Tools Needed
12
Ingredients
- 1.0 pound baby red potatoes, cooked, cooled and halved
- 4.0 hard boiled eggs, cooled, peeled and quartered
- 2.0 jalapenos, deseeded and diced
- 0.75 cup cherry tomatoes, halved
- 0.5 cup fresh corn, cooked (grilled or boiled)
- 0.5 cup canned black beans, rinsed(optional)
- 0.5 cup fresh cilantro, roughly chopped
- 0.75 cup sour cream
- 0.5 teaspoon cumin
- 2.0 teaspoon chili powder
- 1.0 teaspoon hot sauce (chili lime flavor)
- 1.0 teaspoon salt
- 1.0 teaspoon sugar
- 1.0 lime, for zest and juice
- 1.0 avocado, stoned, peeled and sliced
- handful fresh cilantro
Instructions
1
Step 1
Combine dressing ingredients in a small bowl and set aside.
2
Step 2
Place all salad ingredients in a large bowl and toss lightly with tongs.
3
Step 3
Pour dressing over the salad and toss to combine.
4
Step 4
Serve topped with sliced avocado and fresh cilantro.
Tools & Equipment
cutting board
knife
pot
grill (optional)
vegetable peeler
zester
citrus juicer
measuring cups
measuring spoons
small bowl
large bowl
tongs