South of the Border Potato Salad

Total Time
Prep 15 mins
Cook 20 mins

A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.

Ingredients Nutrition


  1. In a medium bowl combine potatoes and lettuce; toss.
  2. In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
  3. Stir until thoroughly blended.
  4. Gradually add cream.
  5. Stir constantly until well blended.
  6. Pour dressing over potato-lettuce mixture.
  7. Toss to coat well.
  8. Cover and chill until serving.
Most Helpful

Awesome combination of flavors, textures and colors! I used black olives. I added a little extra onion, too. I opted to use the mayonnaise and garnished with some cilantro. Yummm! This is a great salad for picnics because it's more exciting and has more eye appeal than ordinary potato salad. I'll certainly be making this again. Thanx!

*Parsley* June 29, 2007

We *loved* this potato salad! Just the right proportions of everything! I was unsure about light cream and thought maybe I should use Mexican Crema which has the consistency of American sour cream. Since I was unsure I used the optional mayo. Delicious! Thanks jonesies! *Zaar World Tour 3*

NcMysteryShopper June 20, 2007