Mexicain Potato Salad

★★★★★ 1 Review
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By Sylvia Mangelsen
from Freeport, OH

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

serves a ton
prep time 25 Min
cook time 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

  • 1
    Peel 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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