Darcie's Mexican Potato Salad
Take your potato salad south of the border--just add a little jalapeno, black olives, cheddar cheese and Mexican spices for an extra kick.
Ingredients
- 3 medium white potatoes, unpeeled
- 1/2 tsp salt
- 1 small onion, diced
- 2 6 oz cans black olives
- 1 medium green pepper
- 1/4 cup jalapeno peppers
- 2 roma tomatoes
- 2 tbsp fresh cilantro
- 4 oz sharp cheddar cheese crumbles
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp hot sauce, optional
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Method
Chop potatoes in 1 inch cubes and place in a large sauce pan. Cover with cold water, add salt and place on stove over medium high heat, bringing to a boil. Cook until fork tender. Dice onion into 1/4 inch pieces. Coarsely chop 1 1/2 cans olives, reserving remaining 1/2 can. Chop green pepper into 1/2 inch pieces. Coarsely chop jalapeno peppers. Cut tomatoes in half and gently squeeze juices out, then dice tomatoes into 1/4 inch pieces. Coarsely chop cilantro. Place onion, olives, green pepper, jalapeno, tomatoes and cilantro into a large bowl. Empty cooked potatoes into a large colander and allow to drain and cool for approximately 10 minutes. Into a small bowl combine sour cream, mayonnaise, cumin, chili powder, hot sauce and mix well. Add potatoes, cheddar cheese crumbles and sour cream mixture to large bowl with other vegetables and mix well. Cover bowl, place it in refrigerator and chill for at least 3 hours, or overnight. When ready to serve scoop each portion into a dish and garnish with a couple of the reserved olives.
Notes: Prep time 30 minutes. Standing time 3 hours or overnight.
Number of Servings: Serves 8-10
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