Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mexican potato salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Mexican potato salad is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mexican potato salad is something that I have loved my entire life.
In a large pot, bring potatoes to a boil in salted water over high. Mexican Potato Salad This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.—Danette Hofer, Cedar Rapids, Iowa Mexican Potato Salad Recipe photo by Taste of Home In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn.
To begin with this particular recipe, we must first prepare a few components. You can cook mexican potato salad using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mexican potato salad:
- Take black olives chopped, sliced, or sliveted up to you
- Prepare celery stocks washed and chopped fine
- Prepare bell peppers I used yellow and orange for color diced finely
- Take 1 dill pickle doced finely
- Prepare 2 jars diced pimentoes drainef
- Prepare 1/4 cup mayonaise
- Prepare 1-2 tbs yellow mustard
- Get 2 tsp ground cumin
- Make ready 1 tbs or less or more of season salt
- Make ready 12 boiled eggs minced 9 slice 4 for the top of the salad
Cook, uncovered, on high for one minute or until heated through. Mexican Potato Salad This Mexican Potato Salad is bursting with delicious flavor. Corn, black beans, cherry tomatoes, cilantro and Frank's Redhot Buffalo Wing Sauce make for one amazing side dish for all your summertime gatherings. Serve up, The Mexican Shandy to round out the meal!
Instructions to make Mexican potato salad:
- In big bowl put veggies do it looks like the picture. Bellpepper, pickel, celery, green onion, olives, pimentoes, minced eggs
- In a pot put bite size red potatoes to boil for 20 mins then strain the rinse with cold water let cool and drain for yen mins mix in mayonnaise, mustard, season salt mix taste put sliced egg and paprika on top.
- Put in refrigerator for at lease 2 hours to let flavors meld serve enjoy. If you try this you will never go back other potato salads if you make it take a picture I would love to see how it came out.
Corn, black beans, cherry tomatoes, cilantro and Frank's Redhot Buffalo Wing Sauce make for one amazing side dish for all your summertime gatherings. Serve up, The Mexican Shandy to round out the meal! This recipe for potato salad has strong Mexican flavors for a light and bright tasting side dish that will be a hit at your next barbecue or taco night! This post may contain affiliate links. Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create this street corn inspired potato salad.
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