bonnie's mexican potato salad
(4 ratings)
This Mexican Potato Salad is a different twist on an old favorite with a little bit of kick to the taste buds! It goes really well with just about any kind of beef, pork, or barbecued chicken. Enjoy!
(4 ratings)
yield
6 to 8
prep time
20 Min
cook time
30 Min
method
Refrigerate/Freeze
Ingredients For bonnie's mexican potato salad
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2pounds medium red potatoes unpeeled.
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6hard cooked eggs
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1/4cup vegetable oil
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1stalk celery, chopped
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1/2red bell pepper, chopped
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1/4cup of green onions tops, chopped
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1sweet pickle, finely chopped
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2tablespoons fresh cilantro minced
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2teaspoons fresh lime juice
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1teaspoon white vinegar
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3/4cup mayonaise
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1teaspoon hot pepper sauce
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salt and pepper to taste
How To Make bonnie's mexican potato salad
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1Please read through the instructions before you make the recipe, because some of the ingredients go in separately to make the dressing.
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2Boil the eggs and cool. Separate the eggs from the whites. Set aside. Quarter the red potatoes and boil them in water with a teaspoon of salt. Make sure they are done, but not over cooked. Drain thoroughly, and cool the potatoes and then dice them.
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3In a large bowl, mash the egg yolks, stir in the oil, vinegar and lime juice. Add mayonaise, pepper sauce, and season with salt and pepper. Mix well with a whisk.
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4Add diced potatoes to the mayonaise mixture along with the pickle, green onions, red pepper and celery. Chop egg whites fine and add to the salad. Stir gently, but mix well.
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5Refrigerate until serving time. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BONNIE'S MEXICAN POTATO SALAD:
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