Mexican Potato Salad

January 15, 2015

Mexican Potato Salad

Doremy Tong, Tucson CSA. Adapted from

4 medium potatoes, cut in 1 inch dice
2 tablespoon Dijon mustard
8 large Sicilian style green olives, coarsely chopped
2 pickled jalapenos (I used pepperoncini and many more of them)
12 radishes, thinly sliced in rounds
4 scallions, minced
¼ cup cilantro
2 tablespoons cider vinegar
2 tablespoons olive oil
½ teaspoon each salt and black pepper

Place potatoes in a medium pot, add water and bring to a boil. Cook until soft all the way through but not disintegrating – 7 minutes. Drain and set aside to dry about 15-20 minutes.

Transfer potatoes to a bowl and add mustard. Add the rest of the ingredients and mix. Serve immediately

Ok, so I don’t serve immediately and it seems to be okay. I have refrigerated and brought to room temperature later. I also use many more potatoes and decide how many radishes, olives and pepperoncini I want.

Leave a Reply