South of the Border Potato Salad

Submitted by jonesies

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 cups potatoes, cooked and diced
• 1 cup lettuce, shredded
• 1 cup cheddar cheese, shredded
• 3 tablespoons onions, grated
• 3 tablespoons olives, chopped
• 2 tablespoons chili peppers, finely chopped
• 3 eggs, hard-cooked and chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon prepared mustard
• 1 dash Tabasco sauce
• 3⁄4 cup light cream (or mayo)

directions

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.

Reviews

[*Parsley*]

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!

 

[ncmysteryshopper]

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*