Mexican Potato Salad

Mexican Potato Salad Recipe - Tangy and Flavorful Salad

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

This Mexican Potato Salad recipe is a flavorful and refreshing twist on the classic potato salad. With a combination of spicy jalapeños, tangy olives, and fresh cilantro, this dish is sure to be a hit at your next gathering.

History

Potato salad is a popular dish that has been enjoyed for centuries. The addition of Mexican flavors to this recipe gives it a modern twist that is both delicious and unique.

Ingredients

4 potatoes, peeled or scrubbed, cut into 0.25 inch cubes
1 tbsp dijon mustard
8 large green olives, sliced
2 pickled jalapeños, stemmed, seeded and coarsely chopped
12 radishes, trimmed and sliced thin
4 scallions, trimmed and minced
0.75 cup chopped cilantro leaves
2 tbsp cider vinegar
2 tbsp olive oil
0.5 tsp salt
0.5 tsp freshly-ground black pepper

How to prepare

Place the potatoes in a pot and add enough water to cover them. Bring the water to a boil.
Once boiling, reduce the heat and let the potatoes simmer until they are soft all the way through but still hold their shape, approximately 8 minutes.
Drain the potatoes and set them aside to cool and dry out slightly, for about 15 to 20 minutes.
Transfer the cooled potatoes to a large bowl and add the mustard. Toss the potatoes gently to ensure they are evenly coated with the mustard.
Add the remaining ingredients to the bowl and mix them gently with the potatoes. Serve the dish immediately at room temperature or refrigerate it and serve chilled.

Variations

Add diced avocado for a creamy texture.
Substitute black beans for the olives for a different flavor profile.
Mix in some corn kernels for added sweetness.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are soft but still hold their shape to ensure the perfect texture for the salad.

- For a spicier kick, leave the seeds in the jalapeños or add more to suit your taste.

- Refrigerating the salad before serving allows the flavors to meld together for an even tastier dish.

Serving Suggestions

This Mexican Potato Salad is perfect as a side dish for grilled meats or as a light lunch on its own.

Cooking Techniques

Boiling the potatoes until they are soft but still hold their shape is key to the success of this recipe.

Ingredient Substitutions

If you don't have pickled jalapeños, you can use fresh jalapeños or a dash of hot sauce for heat.

Make Ahead Tips

This salad can be made ahead of time and refrigerated for up to 24 hours before serving.

Presentation Ideas

Garnish the salad with extra cilantro leaves or a sprinkle of paprika for a pop of color.

Pairing Recommendations

This Mexican Potato Salad pairs well with grilled chicken, steak, or fish for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of this Mexican Potato Salad contains approximately 150 calories.

Carbohydrates

Each serving of this Mexican Potato Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of this Mexican Potato Salad contains approximately 5 grams of fats.

Proteins

Each serving of this Mexican Potato Salad contains approximately 2 grams of proteins.

Vitamins and minerals

This dish is rich in vitamin C, potassium, and fiber from the potatoes, radishes, and cilantro.

Alergens

This recipe contains olives, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

This Mexican Potato Salad is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

This Mexican Potato Salad is a delicious and nutritious dish that is perfect for any occasion. With its bold flavors and fresh ingredients, it is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Mexican Potato Salad. It was many years ago, when I was just a young girl living in a small village in Mexico. My grandmother, who was known for her culinary skills, had invited me into the kitchen to help her prepare a special meal for a family gathering.

As I watched her work her magic with the ingredients, I couldn't help but be in awe of her talent. She moved with such grace and precision, effortlessly mixing and measuring each component to create a symphony of flavors that danced on the taste buds.

One day, as we were preparing for yet another celebration, my grandmother pulled out a faded and worn piece of paper from her recipe box. It was a recipe for Mexican Potato Salad that she had acquired from a friend many years ago. She explained to me that this dish was a favorite among our family and friends, and that she had been making it for as long as she could remember.

I eagerly watched as she gathered the ingredients - potatoes, onions, tomatoes, cilantro, and a special blend of spices that she kept in a small jar on the shelf. She carefully peeled and diced the potatoes, then boiled them until they were tender but still firm. As the potatoes cooked, she chopped the onions and tomatoes, and minced the cilantro until the kitchen was filled with a fragrant aroma that made my mouth water.

Once the potatoes were ready, my grandmother began to assemble the salad. She mixed the potatoes with the onions, tomatoes, and cilantro, then drizzled a generous amount of olive oil and vinegar over the top. Finally, she sprinkled in the secret blend of spices, giving the salad a burst of bold and savory flavors that made my taste buds tingle.

I watched in awe as my grandmother worked, her hands moving with the skill and precision of a master chef. She tasted the salad, adjusting the seasonings until it was just right, then smiled at me and handed me a spoon to try a bite.

As I took my first taste of the Mexican Potato Salad, I was transported to a world of vibrant colors and bold flavors that I had never experienced before. The creamy texture of the potatoes was perfectly complemented by the crunch of the onions and tomatoes, while the cilantro added a fresh and fragrant note that lingered on my palate.

From that moment on, I was hooked. I begged my grandmother to teach me how to make the Mexican Potato Salad, and she happily obliged. She patiently guided me through each step, explaining the importance of using fresh ingredients and taking the time to let the flavors meld together.

Over the years, I have made the Mexican Potato Salad countless times, each batch a reminder of the love and care that my grandmother poured into every dish she made. I have shared the recipe with friends and family, passing on the tradition of this beloved dish to a new generation.

As I sit here now, reflecting on those memories from so long ago, I am filled with gratitude for the gift that my grandmother gave me - not just the recipe for Mexican Potato Salad, but the love and passion for cooking that has shaped me into the cook I am today. And as I take a bite of the salad that I have just made, I am transported back to that small village kitchen, where the flavors of Mexico danced on my tongue and the love of my grandmother warmed my heart.