Prep 30 mins
Cook 20 mins
A delicious Mexican style potato salad with a short list of ingredients but a bright taste.
- 5 lbs red potatoes, all about the same size (you can use white but reds hold together better after boiling)
- 1 teaspoon salt (to taste)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 -3 jalapeno pepper, deseeded, deribbed and finely diced
- 4 green onions, tops too
- 1⁄4 cup cilantro, minced (optional)
- 1 cup grape tomatoes (optional)
- In a large pot, bring 3 quarts of water to a rolling boil.
- Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
- Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
- Drain and set aside to cool.
- After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
- In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
- Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
- Garnish with parsley and/or cilanto and/or grape tomatoes.
- Refrigerate until serving time.
This is so AMAZING! We have given up the egg/celery/mayo versions. This is light and so yummy! Thanks so much for sharing!!!
I wasn't crazy about this. Not a lot of flavor.
I made half recipe, used flat leaf parsley rather than cilantro, that was my only change. I used two jalepeno peppers also deseeded. The longer it sat in the fridge the more the potatoes absorbed the dressing which gave it more flavour too. Very nice cimple recipe.