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mexican yellow potato salad

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

This is my version of Mexican Cuisine in a Potato Salad. It's so refreshing and darn right delicious! I hope you give this a try. Cooking with Passion, sw:)

►
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For mexican yellow potato salad

  • 3 lb
    3 lbs. yukon gold potatoes, cubed
  • 2 pkg
    sazon cilantro-achiote seasoning
  • 1 pinch
    saffron
  • 6 c
    water
  • 1 sm
    red onion, chopped
  • 3-4 lg
    radishes, chopped
  • 3 oz
    stuffed manzanilla olives
  • 1 md
    habanero pepper, chopped
  • 1 1/2 Tbsp
    cilantro, chopped
  • VINAIGRETTE
  • 1/3-1/2 c
    extra virgin olive oil
  • lime and zest of 2 limes- less juice if you wish
  • 3 md
    garlic cloves, grated
  • 2 Tbsp
    capers with juice
  • 1/2 Tbsp
    cumin powder
  • 1/2 tsp
    ½ tsp. chipotle chili powder
  • kosher salt to taste

How To Make mexican yellow potato salad

  • 1
    Put the potatoes into a large pot. Add sazon and enough water to cover them by 2 inches or so. Bring water to a boil over medium high heat. Reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.
  • 2
    Meanwhile, whisk vinaigrette ingredients. Add potatoes to vinaigrette in a large mixing bowl. Toss gently. Serve warm or chilled.
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