Mexican Potato Salad

Submitted by mliss29

"From "Simply Heavenly" by Abbot George Burke."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 8

ingredients

• 1⁄2 cup salsa
• 1⁄4 cup lime juice
• 2 tablespoons corn oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 2 lbs potatoes, cut in chunks & boiled until tender
• 2 1⁄2 cups tomatoes, chopped
• 1 cup mushroom, sliced
• 2 tablespoons parsley (I always use parsley) or 2 tablespoons cilantro, chopped (I always use parsley)

directions

1. In a small pan, combine the salsa, lime juice, oil, salt, & cayenne. Cook uncovered until heated through.
2. Add to everything else and toss well.

Reviews

[KateL]

5 Stars, finally a potato salad mayonnaise-hater DH can love! I loved the lime juice with the salsa, apparently that's one of my favorite taste combinations. I made the recipe as written. If making this ahead, I would package the sliced mushrooms separately so they wouldn't get too soggy. Thanks for posting this, mliss! Made for Sept 2008 Veg*n Swap.

 

[Kumquat the Cats fr]

This was a terrific potato salad that I would make again. I don't eat mushrooms, so I substituted olives (less than 1 cup, to save calories). I also reduced the amount of corn oil. I used a salsa that contained artichokes and olives. The only problem I had with this was that it was a bit watery, so next time I would simmer the salsa, lime juice and oil for a bit longer. Otherwise a great alternative to a traditional mayonnaise-based potato salad! I loved the cayenne in this too. Thanks!

 

[Mom2Rose]

Aussie Swap #17: I recipenapped this and I am glad I did!! Outstanding potato salad - a wonderful twist on a classic!