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Mexican Potato Salad Recipe

Mexican Potato Salad Recipe

Prep Time 5 minutes Cook Time 15 minutes

This potato salad says PARTAAY! It's colorful, healthful and mayo free so it's perfect for a BBQ or picnic this holiday season.

by Christina Stanley-Salerno

What you'll need

  • 2-1/2 pounds of red potatoes cut into 2-inch chunks
  • Juice of 2 limes
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 large Jalapeno, seeded and finely chopped
  • 1 red bell pepper, diced small
  • 1/2 cilantro, finely chopped
  • 1/2 cup corn kernels

Helpful Tip:

Toss in some black beans for extra color and a protein boost!

Notes:

Servings: 4-6

How to make it

  1. Place potatoes into a large pot. Cover with cold water and cook over medium heat. Cover pot with lid and bring to a boil. Reduce heat and remove the lid. Continue simmering potatoes until they are fork tender, about 15 minutes.
  2. Meanwhile, prepare your dressing.  In a large bowl combine, lime juice, salt, pepper. Whisk to combine. Stir in jalapeno, bell pepper, cilantro and corn.
  3. Drain potatoes and place into bowl with dressing. Toss to coat. Serve warm or refrigerate.

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