Salsa makes this a zesty, tasty Mexican Potato Salad with tender red potatoes.
2 pounds red potatoes, cut into chunks
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
Freshly ground pepper
Place the potatoes in a large pot and cover with water.
Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender. Remove from the heat, drain, and place in large bowl. Add the corn, tomato, and scallions.
Combine the salsa and lime juice. Pour over the salad and mix well.
Add the cilantro and a few twist of pepper. Mix gently and serve at once or chill over night.
Recipe makes 4-6 servings.
Did You Know?
While fresh cilantro is available in many supermarkets, it also grows quickly and easily in a pot.
Like many herbs, cilantro has a reputation for being an antibacterial.
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