RCI-VG.002.0090.001
Mexican Potato Salad
Mexican Potato Salad from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- potatoes4 unitpeeled or scrubbed, cut into 1/4-inch cubes
- 1 tablespoon
- green olives8 largesliced
- pickled jalapeños2 unitstemmed, seeded and coarsely chopped
- radishes12 unittrimmed and sliced thin
- scallions4 unittrimmed and minced
- 3/4 cup
- 2 tablespoons
- 2 tablespoons
- 1/2 teaspoon
- 1/2 teaspoon
Method
1
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until just tender and a fork easily pierces the largest piece, approximately 8–10 minutes; do not overcook or they will become mushy.
10 minutes
2
Drain the potatoes in a colander and spread them on a clean kitchen towel to cool slightly, about 5 minutes.
5 minutes
3
Transfer the cooled potatoes to a large mixing bowl. While the potatoes are still warm, add the Dijon mustard, cider vinegar, and olive oil; toss gently to coat.
2 minutes
4
Season with salt and freshly-ground black pepper, then toss all ingredients together until well combined.
5
Taste and adjust seasoning as needed. Serve at room temperature or chilled, depending on preference.