Best Mexican Potato Salad Recipes

MEXICAN ROASTED POTATO SALAD

Steps:

• Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

MEXICAN POTATO SALAD

Steps:

• In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain. , When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled.

MEXICAN POTATO SALAD

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

MEXICAN POTATO SALAD

Steps:

• In a large bowl, combine all ingredients. Gently fold together and serve.

MEXICAN POTATO SALAD

Steps:

• Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
• In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.

BONNIE'S MEXICAN POTATO SALAD

Steps:

• 1. Please read through the instructions before you make the recipe, because some of the ingredients go in separately to make the dressing.
• 2. Boil the eggs and cool. Separate the eggs from the whites. Set aside. Quarter the red potatoes and boil them in water with a teaspoon of salt. Make sure they are done, but not over cooked. Drain thoroughly, and cool the potatoes and then dice them.
• 3. In a large bowl, mash the egg yolks, stir in the oil, vinegar and lime juice. Add mayonaise, pepper sauce, and season with salt and pepper. Mix well with a whisk.
• 4. Add diced potatoes to the mayonaise mixture along with the pickle, green onions, red pepper and celery. Chop egg whites fine and add to the salad. Stir gently, but mix well.
• 5. Refrigerate until serving time. Enjoy!

MEXICAN POTATO SALAD

Steps:

• Saute garlic and bread cubes in 1 tblsp.
• salad oil until bread is golden.
• Remove garlic and discard.
• Set bread cubes aside.
• Put cut up vegetables in blender container and cover with water.
• Cover container and run on high just until vegetables are coarsely chopped.
• Drain vegetables in colander or sieve; empty into a bowl.
• Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
• Pour over chopped vegetables; mix well.
• Add potatoes and toss lightly.
• Let stand 1 hour to marinate.
• At serving time, add lettuce and bread cubes; toss lightly.

MEXICAN YELLOW POTATO SALAD

Steps:

• 1. Put the potatoes into a large pot. Add sazon and enough water to cover them by 2 inches or so. Bring water to a boil over medium high heat. Reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.
• 2. Meanwhile, whisk vinaigrette ingredients. Add potatoes to vinaigrette in a large mixing bowl. Toss gently. Serve warm or chilled.

MEXICAN POTATO SALAD

Steps:

• In a medium bowl, stir together the potatoes, green onions, lime juice, cilantro, and jalapeño.
• In a small bowl, whisk together the yogurt and sour cream. Stir into the potato mixture.
• nutrition information
• (Per Serving)
• Calories: 94
• Total Fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 1mg
• Sodium: 107mg
• Carbohydrates: 19g
• Fiber: 3g
• Sugars: 3g
• Protein: 3g
• Dietary Exchanges
• 1 1/2 Starch

HOT MEXICAN POTATO SALAD

Steps:

• Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) Drain and cut into quarters when cooled down.
• Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. Cook, uncovered, on high for one minute or until heated through.
• Add sauce to cooked potatoes. Stir in tomatoes, olives, green onion and cilantro. Toss to coat and serve.

HOT MEXICAN POTATO SALAD

Steps:

• Cube potatoes. Combine picante sauce, lime juice, oil, salt, and pepper in a small microwave-safe bowl, uncovered, on high for 45 to 60 seconds or till heated through. Add sauce to cooked potatoes. stir in tomato, olives, green onion, and cilantro, toss to coat.

MEXICAN POTATO SALAD

Steps:

• 1. Prepare the vinaigrette. Then, cook the potatoes in a medium pan of boiling water until tender, about 5 minutes. With a slotted spoon, remove the potatoes to a bowl and set aside. Add the carrots to the same pan and cook until just tender, about 3 minutes. Remove and put in the bowl with the potatoes. Cook the peas in the same water for about 30 seconds. Drain and rinse under cold running water. Add to the bowl with potatoes and carrots. 2. Add the onion, mint, and 2 to 3 tablespoons of the vinaigrette. Toss to mix. Serve chilled or at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.