Mexican Potato Salad
If you're looking for a potato salad without mayo, this is the one for you! This recipe for potato salad has strong Mexican flavors for a light and bright tasting side dish that will be a hit at your next barbecue or taco night!
Servings 12 servings
Calories 49kcal
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 Roma tomatoes
- 1/4 sweet onion
- 1/4 cup chopped cilantro
- 1 jalapeno diced (more or less, to taste)
- 2 tablespoons lime juice
- 2 teaspoons salt
Instructions
- Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot.
- Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.
- Cook the potatoes for 10 to 15 minutes or until fork tender.
- Drain and place in the refrigerator to cool completely.
- Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
- Add the tomato mixture to the cooled potatoes and toss to coat.
- Taste and add more salt or lime juice if needed.
- Serve cold or at room temperature.
Video
Nutrition
Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 396mg | Potassium: 357mg | Fiber: 2g | Vitamin A: 165IU | Vitamin C: 13.3mg | Calcium: 26mg | Iron: 2.5mg