Crockpot Recipes
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Mexican Potato Salad


(1 vote) 5 1

This is a recipe that calls for the almost normal potato salad but blended with jalapenos and some cilantro leaves that make it more of a Mexican tasting dish.


  • 4 potatoes, peeled or scrubbed, cut into 1/4-inch cubes
  • 1 Tbs. Dijon mustard
  • 8 large green olives, sliced
  • 2 pickled jalapeƱos, stemmed, seeded and coarsely chopped
  • 12 radishes, trimmed and sliced thin
  • 4 scallions, trimmed and minced
  • 3/4 C. chopped cilantro leaves
  • 2 Tbs. cider vinegar
  • 2 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly-ground black pepper


Put the potatoes in a pot; add water to cover and bring to a boil. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 minutes. Drain and set aside to cool and dry out a bit, 15 to 20 minutes. Transfer the potatoes to a large bowl, add the mustard, and toss to coat. Add remaining ingredients and gently mix. Serve right away at room temperature or serve chilled.

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