mexicain potato salad
It is different then other potato salad it is savory. This is the potato salad I grew up on, every celebration.
prep time
25 Min
cook time
1 Hr
method
---
yield
a ton
Ingredients
- 6-8 large boiled potatoes, russets peeled and cubed
- 12 medium eggs, hard boiled 8 chopped 4 sliced set a side goes on top of salad
- 1 can black olives
- 1 jar pimento
- 4 stalks celery stalks minced oe sliced thinly
- 1 large bell pepper minced
- 3-4 sprigs green onions sliced thinly
- 2 large dill pickle minced
- 2 tablespoons lawry's season salt
- 1 tablespoon ground cumin
- 1 1/8 teaspoons fresh ground pepper
- 3 tablespoons fresh spainish ground paprika 1 tbs in salad 1 tbs on top
- 1 2/3 cups hellmanns or best food mayonnaise
- 1 1/3 tablespoons yellow mustard
How To Make mexicain potato salad
-
Step 1Peel and cube potato's boil until tender. until you can put fork in one , drain and let cool. Boil eggs put eggs in pot first to avoid egg breaking fill water to just over eggs, get to boil point let boil for 5 mins then take off heat let stand for 20 mins, then drain then put in cool or colder the water for 10 mins then peel, smash 4 eggs the other 2 slice and set aside. chop finely celery, green onion, bell pepper, pickle olives slice in half, drain pimento's Put all that is above in a large container, with mayonnaise and spices mix and taste. Put sliced eggs on top and sprinkle with paprika. cover let chill for several hours over night would be better. serve and enjoy.
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