Mexican potato salad

Traditional potato salad gets a spicy twist in this Mexican version. Expect a salad with depth, character, and a delicious combination of flavors. From the creaminess of the avocado to the kick of the jalapeño, this dish is sure to steal the show at your next barbecue or summer picnic.

Author	Suzanne
People	4
Cooking time	20 minutes
Prep time	10 minutes

Ingredients

• 500 grams of waxy potatoes
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• 2 spring onions, finely chopped
• 1 jalapeño, finely chopped (seeds removed for less heat)
• Handful of fresh coriander, finely chopped
• Juice of 2 limes
• 100 grams of sour cream or crème fraîche
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

Preparation

Step 1

Boil the potatoes in salted water until tender but still firm. Drain and let cool.

Step 2:

Cut the cooled potatoes into cubes and place them in a large bowl.

Step 3

Add the avocado, red bell pepper, spring onions, jalapeño, and cilantro to the bowl.

Step 4

In a separate bowl, combine the lime juice, sour cream, salt, pepper, cumin, and smoked paprika. Mix well.

Step 5

Pour the dressing over the potato salad and toss gently until well combined.

Step 6

Taste and adjust the seasoning if necessary. Let the salad sit in the refrigerator for at least an hour to allow the flavors to blend.

Serve cold, and enjoy your delicious Mexican potato salad!