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Mexican Potato Salad |
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Serves: 4
Print this Recipe
(Ensalada de Papas Mexicana)
Category: Vegetable Salads
Taxco is filled with silver shops--and tourists. But, there's more there than just good shopping. At this memorable stop on the road between Mexico City and Acapulco you can enjoy the magnificent eighteenth century cathedral of Santa Prisca, steep winding cobblestone streets, a fascinating public market, mining history, and of course, great food. It was at lunch many years ago, at the Hotel De La Borda, that I had a potato salad like this for the first time. This recipe was one souvenir worth taking home.
Herbed Vinaigrette
2 medium red potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, peeled and cut into 1/2-inch cubes
1 cup peas, fresh or frozen
2 tablespoons finely chopped white onions
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt, or to taste
1. Prepare the vinaigrette. Then, cook the potatoes in a medium pan of boiling water until tender, about 5 minutes. With a slotted spoon, remove the potatoes to a bowl and set aside. Add the carrots to the same pan and cook until just tender, about 3 minutes. Remove and put in the bowl with the potatoes. Cook the peas in the same water for about 30 seconds. Drain and rinse under cold running water. Add to the bowl with potatoes and carrots.
2. Add the onion, mint, and 2 to 3 tablespoons of the vinaigrette. Toss to mix. Serve chilled or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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