Mexican Potato Salad Recipe

Try this recipe the next time you’re in the mood for potato salad and you should be converted forever.

Summer is here, V&V Supremo; one of the nation’s oldest family-run Hispanic food business, wants to share some authentic recipes to celebrate ¡a la Mexicana!

Mexican Potato Salad

Ingredients

FOR THE DRESSING
15 oz. sour cream
1 Large clove garlic, minced
1 Small avocado, peeled, pitted, chopped
4 Tbsp. liquid from canned jalapenos
6 Green onions, chopped
1 Tsp. salt
1 Tbsp. apple cider vinegar

FOR THE SALAD
½ Cup V&V SUPREMO® ENCHILADO cheese, crumbled
1½ pounds yukon gold or russet potatoes, peeled and quartered, held in cold water
8 Large radishes, each cut into 8 pieces
2 Ribs celery, sliced fine
1 Medium red onion, diced
½ Bunch cilantro, chopped

Preparation

1. Place potatoes in pot over medium heat with enough water to cover them.  Bring to a boil and add ½ tbsp. salt to water.  Cook potatoes until just tender. (Skewer or knife will pierce potato easily) Drain potatoes, and set aside to cool.  When cool, cut into ¾ inch dice.

2. Meanwhile, blend all dressing ingredients well in blender.

3. Place all salad ingredients except cheese in bowl, and toss well with dressing to taste.  Chill salad for at least 2 hours.

Serving
Transfer salad to serving bowl, sprinkle with cheese.

Yields 6 servings