Mexican Yellow Potato Salad

Sherri Williams

By
@logansw

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:)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
15 Min

Ingredients

3 lb
3 lbs. yukon gold potatoes, cubed
2 pkg
sazon cilantro-achiote seasoning
1 pinch
saffron
6 c
water
1 small
red onion, chopped
3-4 large
radishes, chopped
3 oz
stuffed manzanilla olives
1 medium
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 medium
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

Step-By-Step

1Put 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.

2Meanwhile, whisk vinaigrette ingredients. Add potatoes to vinaigrette in a large mixing bowl. Toss gently. Serve warm or chilled.

About this Recipe

Course/Dish: Salads, Potato Salads
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #potato, #spicy