Mexican Potato Salad Recipe
Mexican Potato Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This fun, fresh-tasting potato salad is a colorful and zesty variation of the average potato salad. It looks great and people love it.—Danette Hofer, Cedar Rapids, Iowa
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine vinegar
  • 2 tablespoons juice from pickled jalapenos
  • 2 tablespoons olive oil
  • 1-1/2 pounds red potatoes
  • 1 cup sliced carrots
  • 2 celery ribs, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas, thawed
  • 1/3 cup sliced green onions
  • 1 tablespoon minced pickled jalapeno peppers
  • 1/4 teaspoon pepper

Directions

In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain.
When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled. Yield: 12 servings.
Originally published as Mexican Potato Salad in Taste of Home August/September 1996, p44

Nutritional Facts

1/2 cup: 62 calories, 2g fat (0 saturated fat), 0 cholesterol, 148mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine vinegar
  • 2 tablespoons juice from pickled jalapenos
  • 2 tablespoons olive oil
  • 1-1/2 pounds red potatoes
  • 1 cup sliced carrots
  • 2 celery ribs, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas, thawed
  • 1/3 cup sliced green onions
  • 1 tablespoon minced pickled jalapeno peppers
  • 1/4 teaspoon pepper
  1. In a large bowl,combine the first four ingredients; set aside. Place potatoes in a saucepan and cover with water; bring to a boil. Cook about 15 minutes or until almost tender. Add carrots and cook until carrots and potatoes are tender; drain.
  2. When cool enough to handle, cube potatoes. Add potatoes and carrots to broth mixture. Add remaining ingredients; toss to coat. Serve at room temperature or slightly chilled. Yield: 12 servings.
Originally published as Mexican Potato Salad in Taste of Home August/September 1996, p44

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