Mexican (Inspired) Potato Salad Recipe

Mexican (Inspired) Potato Salad 
Submitted By: Taz


2 lbs Yukon Gold -OR- White Potatoes - peeled and cut into ½ - ¾ inch cubes
4 Roma Tomatoes - Diced
1-2 Serrano Peppers - seeded and diced
¼ Red -OR- Sweet Onion - diced
¼ Cup Fresh Coriander (Cilantro) - chopped
Juice of 1 Lime
Kosher Salt and Fresh Ground Black Pepper to taste
1-2 Large cloves Fresh Garlic - minced
1 Avocado - small chopped

  1. Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
  2. Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
  3. Drain potatoes and transfer to a large bowl - Allow potatoes to cool completely, cover and place in refrigerator for 2-3 hours
  4. Once potatoes have chilled, add the remaining ingredients and toss to combine - Taste and adjust seasoning with additional salt and/or lime juice
  5. Allow to stand (either in the refrigerator or at room temperature) for a minimum 30 minutes to allow flavors to meld
  6. Serve cold or at room temperature

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