Mexican Potato Salad Recipe

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 20

An excellent recipe with a nice Mexican twist. This ends up into a potato salad that’s so yummy and adequately spicy. “Hot” or “Spicy” isn’t a typical feature of potato salads but this particular one has a good spicy taste. It’s blended with taco seasonings, a bona fide Mexican seasoning mix of onions and peppers that would turn every dish into a fiesta of flavors. Spicy-haters shouldn’t be worried about this because the resulting flavor is not too spicy, just warm enough to complement with the rest of the ingredients of this salad. It’s easy and quick to prepare. Now, here’s what you need and how to make this flavorful Mexican potato salad.

Ingredients

8-10 regular red potatoes
2 tsp. cumin (10 ml)
1 tsp. red pepper flakes (5 ml)
4 eggs boiled, for garnish
1 tsp. taco seasonings (5 ml)
cup Chopped fine jalapeno (25 g)
1/4 cup green chilies (45 g)
1/2 cup diced onions (75 g)
2 tbsp. dry mustard (30 ml)
1 cup mayo, Hellman’s (220 g)
1/2 cup sour cream (120 ml)
4 large black olives, sliced circular

Instructions

Peel potatoes and slice into bite-sized pieces. In a pot filled with enough water, boil potatoes until tender when pierced with fork. Boil the eggs at the same time in another pot.
While boiling the potatoes and eggs, slice and chop the spices, and then set aside.
When potatoes and eggs are done, drain them well and set aside to cool.
In small mixing bowl, combine the mustard, sour cream, mayo together with the dry ingredients.
Slice the eggs when cool enough to handle and transfer potatoes into a large mixing bowl. Pour the dressing and spices mixture over potatoes.
Garnish with a sprinkle of red pepper flakes
Arrange egg slices in a circular form over the salad. In between the egg, place one slice of olive. Put the rest of the olives in a nice pile at the center.
Serve and enjoy its spice!