Recipe for Mexican Potato Salad from the Southwestern section.
Mexican Potato Salad4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
8 large green olives, sliced
2 pickled jalape?os, stemmed, seeded and coarsely chopped
12 radishes, trimmed and sliced thin
4 scallions, trimmed and minced
3/4 cup chopped cilantro leaves
2 tablespoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper Put the potatoes in a pot; add water to cover and bring to a boil. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes. Drain and set aside to cool and dry out a bit, 15 to 20 minutes. Transfer the potatoes to a large bowl, add the mustard, and toss to coat. Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.
We hope you enjoy your freshly made Mexican Potato Salad. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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