Mexicain Potato Salad

Sylvia Mangelsen


It is different then other potato salad it is savory. This is the potato salad I grew up on, every celebration.

★★★★★ 1 vote
a ton
25 Min
1 Hr


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(s)
black olives
1 jar(s)
4 stalk(s)
celery stalks minced oe sliced thinly
1 large
bell pepper minced
3-4 sprig(s)
green onions sliced thinly
2 large
dill pickle minced
2 Tbsp
lawry's season salt
1 Tbsp
ground cumin
1 1/8 tsp
fresh ground pepper
3 Tbsp
fresh spainish ground paprika 1 tbs in salad 1 tbs on top
1 2/3 c
hellmanns or best food mayonnaise
1 1/3 Tbsp
yellow mustard

How to Make Mexicain Potato Salad


  • 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.

Printable Recipe Card

About Mexicain Potato Salad

Course/Dish: Potato Salads
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