This Mexican Potato Salad is a different twist on an old favorite with a little bit of kick to the taste buds! It goes really well with just about any kind of beef, pork, or barbecued chicken. Enjoy!
serves6 to 8
prep time20 Min
cook time30 Min
pounds medium red potatoes unpeeled.
hard cooked eggs
cup vegetable oil
stalk celery, chopped
red bell pepper, chopped
cup of green onions tops, chopped
sweet pickle, finely chopped
tablespoons fresh cilantro minced
teaspoons fresh lime juice
teaspoon white vinegar
teaspoon hot pepper sauce
salt and pepper to taste
How To Make
Please read through the instructions before you make the recipe, because some of the ingredients go in separately to make the dressing.
Boil the eggs and cool. Separate the eggs from the whites. Set aside. Quarter the red potatoes and boil them in water with a teaspoon of salt. Make sure they are done, but not over cooked. Drain thoroughly, and cool the potatoes and then dice them.
In a large bowl, mash the egg yolks, stir in the oil, vinegar and lime juice. Add mayonaise, pepper sauce, and season with salt and pepper. Mix well with a whisk.
Add diced potatoes to the mayonaise mixture along with the pickle, green onions, red pepper and celery. Chop egg whites fine and add to the salad. Stir gently, but mix well.
Refrigerate until serving time. Enjoy!
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