mexicain potato salad
(1 rating)
It is different then other potato salad it is savory. This is the potato salad I grew up on, every celebration.
(1 rating)
yield
serving(s)
prep time
25 Min
cook time
1 Hr
Ingredients For mexicain potato salad
-
6-8 lgboiled potatoes, russets peeled and cubed
-
12 mdeggs, hard boiled 8 chopped 4 sliced set a side goes on top of salad
-
1 canblack olives
-
1 jarpimento
-
4 stalkcelery stalks minced oe sliced thinly
-
1 lgbell pepper minced
-
3-4 spriggreen onions sliced thinly
-
2 lgdill pickle minced
-
2 Tbsplawry's season salt
-
1 Tbspground cumin
-
1 1/8 tspfresh ground pepper
-
3 Tbspfresh spainish ground paprika 1 tbs in salad 1 tbs on top
-
1 2/3 chellmanns or best food mayonnaise
-
1 1/3 Tbspyellow mustard
How To Make mexicain potato salad
-
1Peel and cube potato's boil until tender. until you can put fork in one , drain and let cool. Boil eggs put eggs in pot first to avoid egg breaking fill water to just over eggs, get to boil point let boil for 5 mins then take off heat let stand for 20 mins, then drain then put in cool or colder the water for 10 mins then peel, smash 4 eggs the other 2 slice and set aside. chop finely celery, green onion, bell pepper, pickle olives slice in half, drain pimento's Put all that is above in a large container, with mayonnaise and spices mix and taste. Put sliced eggs on top and sprinkle with paprika. cover let chill for several hours over night would be better. serve and 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!
ADVERTISEMENT