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.
- 709.77 ml potatoes, cooked and diced
- 236.59 ml lettuce, shredded
- 236.59 ml cheddar cheese, shredded
- 44.37 ml onions, grated
- 44.37 ml olives, chopped
- 29.58 ml chili peppers, finely chopped
- 3 eggs, hard-cooked and chopped
- 29.58 ml olive oil
- 4.92 ml salt
- 0.59 ml pepper
- 0.59 ml prepared mustard
- 0.25 ml Tabasco sauce
- 177.44 ml light cream (or mayo)
- In a medium bowl combine potatoes and lettuce; toss.
- In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
- Stir until thoroughly blended.
- Gradually add cream.
- Stir constantly until well blended.
- Pour dressing over potato-lettuce mixture.
- Toss to coat well.
- Cover and chill until serving.
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!
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*