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


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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


  • 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.

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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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