Free Recipe Mexican Potato Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mexican Potato Salad Recipe
1-1/2 lb Med. boiling potatoes
2 md Carrots, peeled and cut into
-1/2 inch dice
1/4 c Unsalted or reduced-sodium
-vegetable broth
2 tb White wine vinegar
2 tb Juice from pickled Jalapeno
-peppers
2 tb Extra virgin olive oil
2 Celery ribs, thinly sliced
1/2 c Chopped white onion
1/3 c Thinly sliced scallion
-greens
1/2 c Frozen peas, thawed
3 tb Minced pickled Jalapeno
-peppers
1/2 ts Freshly ground black pepper
Chopped cilantro or parsley,
-for garnish
Mexican Potato Salad Preparation
In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough to handle; then peel off the skins and cut the potatoes into 1-inch cubes. Meanwhile, in a small saucepan of boiling water, cook the carrots until just tender, about 5 minutes. Drain well. In a medium bowl, toss the warm potatoes and the carrots with the broth, vinegar, pickled Jalapeno juice and olive oil. Add the celery, onion, scallion greens, peas and pickled Jalapeno peppers. Season with the pepper and toss to mix well. Garnish with chopped cilantro and serve at room temperature or slightly chilled. 6 servings. Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@PROLOG.NET> Date: Fri, 4 Oct 1996 10:18:29 -0400
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Mexican Potato Salad?
If you know a better Mexican Potato Salad Recipe please comment below.