Mexican Potato Salad Recipe
Photo: Mexican Potato Salad
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
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
- 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.
Transfer salad to serving bowl, sprinkle with cheese.
Yields 6 servings