🫙 From the Spice Rack
mexican potato salad
Mexican Potato Salad 4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes 1 tablespoon Dijon mustard 8 large green olives, sliced 2 pickled jalapeños, stemmed, seeded and coarse...
mexicanmaineasy
Ingredients8 items
Ingredients
- 4potatoes, peeled or scrubbed, cut into 1/4-inch cubes
- 1tablespoondijon mustard
- 8large green olives, sliced
- 2pickled jalapeños, stemmed, seeded and coarsely chopped
- 12radishes, trimmed and sliced thin
- 4scallions, trimmed and minced
- 3/4cupchopped cilantro leaves
- 2tablespooncider vinegar
Directions
- 1
Mexican Potato Salad 4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes 1 tablespoon Dijon mustard 8 large green olives, sliced 2 pickl
- 2
add water to cover and bring to a boil
- 3
Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes
- 4
Drain and set aside to cool and dry out a bit, 15 to 20 minutes
- 5
Transfer the potatoes to a large bowl, add the mustard, and toss to coat
- 6
Add remaining ingredients and gently mix
- 7
Serve right away at room temperature or serve chilled.