Mexican Potato Salad

Mexican Potato Salad

  Ready in : 45 mins

You can never have too many Mexican recipes, so give Mexican Potato Salad a try. This side dish has 255 calories, 9g of protein, and 14g of fat per serving. This recipe serves 6. For $1.66 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for The Fourth Of July. A mixture of corn, cherry tomatoes, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 41%, this dish is good.

Ingredients

avocado

avocado

1

baby potatoes

baby potatoes

1 pound

black beans

black beans

0.5 cup

cherry tomatoes

cherry tomatoes

0.75 cup

chili powder

chili powder

2 teaspoons

cilantro

cilantro

1 Handful

cumin

cumin

0.5 teaspoon

hardboiled eggs

hardboiled eggs

4

cilantro

cilantro

0.5 cup

corn

corn

0.5 cup

hot sauce

hot sauce

1 teaspoon

jalapenos

jalapenos

2

juice of lime

juice of lime

1

salt

salt

1 teaspoon

cream

cream

0.75 cup

sugar

sugar

1 teaspoon

Cooking in Steps

  1. 1
    Combine dressing ingredients in a small bowl and set aside.

    bowl
    bowl
  2. 2
    Place all salad ingredients in a large bowl and toss lightly with tongs.

    tongs
    tongs
    bowl
    bowl
  3. 3
    Pour dressing over top and toss to combine.

  4. 4
    Serve topped with avocado and fresh cilantro.

    fresh cilantro

    fresh cilantro

    avocado

    avocado