BBQ

Mexican potato salad

mexicaanse-aardappelsalade

Author: Suzanne van Souvy

Persons: 4

Temperature: 1

Cooking time: 20 minutes

Prep time: 10 minutes

Ingredients:

  • 500 grams of waxy potatoes
  • 2 ripe avocados, cubed
  • 1 red pepper, diced
  • 2 spring onions, finely chopped
  • 1 jalapeño, finely chopped (seeds removed for less spice)
  • 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:

  1. Step 1 -

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

  2. Step 2 -

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

  3. Step 3 -

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

  4. Step 4 -

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

  5. Step 5 -

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

  6. Step 6 -

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

    Serve cold and enjoy your delicious Mexican potato salad!

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