Mexican Yellow Potato Salad

Sherri Williams


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 vote

15 Min
15 Min


  • 3 lb
    3 lbs. yukon gold potatoes, cubed
  • 2 pkg
    sazon cilantro-achiote seasoning
  • 1 pinch
  • 6 c
  • 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

  • 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

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.

Printable Recipe Card

About Mexican Yellow Potato Salad

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

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