Abuelita's Potato Salad Recipe

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Abuelita's Potato Salad

SLO Cook

By
@slo_cook805

This favorite comes by way of my husband's Grandmother in Mazatlan, Mexico who is as wonderful a cook as she is a person. You can play with the ingredients and adjust it to your own taste. When I'm not serving this to children I like to add a finely chopped Serrano pepper seeds and ribs included. The serving size really depends on whether you are having this as a one dish meal or side dish. I like making this a day ahead to really bring out the flavors.


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Rating:

Serves:

6 to 8

Prep:

45 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 lb
medium sized red potatoes, scrubbed
2
bay leaves
3/4 c
mayonnaise
1/4 tsp
ground cumin
1 to 1 1/2 Tbsp
finely chopped chipotles in adobo
1 Tbsp
lime juice
1 can(s)
sliced black olives
1 c
cooked whole kernel corn
1 to 2
green onions, sliced white and green parts
2 Tbsp
chopped fresh cilantro
salt and pepper to taste
1 to 2 c
shredded cooked chicken *

Directions Step-By-Step

1
1. Cut potatoes into 1 inch pieces. In a large pot bring potatoes to a boil over high heat in salted water with bay leaves. Reduce to a simmer and cook until tender when pierced with a fork, about 10 to 15 minutes. Drain and plunge into an ice water bath to cool completely.
2
2. In a large bowl, combine mayonnaise, cumin, chipotles, lime juice, green onion, cilantro, olives and corn. Add potatoes and chicken and toss to combine. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
3
*Adding chicken makes this a one dish meal.

About this Recipe

Course/Dish: Chicken, Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: Mexican
Other Tag: Heirloom