RCI-VG.001.0797.001

Mexican Potato Salad

Name: Mexican Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 4 unit potatoes (peeled or scrubbed, cut into 1/4-inch cubes); 1 tablespoon Dijon mustard; 8 large green olives (sliced); 2 unit pickled jalapeños (stemmed, seeded and coarsely chopped); 12 unit radishes (trimmed and sliced thin); 4 unit scallions (trimmed and minced); 3/4 cup chopped cilantro leaves; 2 tablespoons cider vinegar; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly-ground black pepper

Mexican Potato Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

potatoes
peeled or scrubbed, cut into 1/4-inch cubes
4 unit
Dijon mustard
1 tablespoon
green olives
sliced
8 large
pickled jalapeños
stemmed, seeded and coarsely chopped
2 unit
radishes
trimmed and sliced thin
12 unit
scallions
trimmed and minced
4 unit
chopped cilantro leaves
3/4 cup
cider vinegar
2 tablespoons
olive oil
2 tablespoons
salt
1/2 teaspoon
freshly-ground black pepper
1/2 teaspoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Mexican Potato Salad

Ingredients

Method

What Makes This Variant Distinct