Mexican Potato Salad
4 servings
30 minutes
Mexican potato salad is a vibrant mix of fresh vegetables, zesty spices, and rich textures characteristic of Mexican cuisine. This recipe evokes the sunny streets of Guadalajara, where the scents of lime, cilantro, and spicy chili blend in a colorful carnival of flavors. The salad has a creamy texture thanks to avocado that complements the softness of the potatoes, while fresh tomatoes, onions, and peppers add a crunchy freshness. A bright note of lemon juice highlights the balance of flavors, making the dish refreshing and light. It pairs excellently as a side to meat dishes or as a standalone dish for a light summer dinner. This salad is a true homage to Mexican traditions, embodying the simplicity and richness of local cuisine.
1
Peel, chop, and boil the potatoes until soft. Drain and set aside.
- Potato: 4 pieces
2
Cut the avocado in half, remove the pit, and mash the flesh with a fork (you can scoop the flesh out of the skin with a spoon and mash it with a fork).
- Avocado: 1 piece
3
Add olive oil, lemon juice, crushed garlic, and finely chopped onion to the avocado. Mix, cover the bowl with plastic wrap to prevent the avocado from browning.
- Olive oil: 1 teaspoon
- Lemon juice: 1 teaspoon
- Garlic: 1 clove
- Onion: 1 head
4
Transfer finely chopped tomatoes, chili, and yellow pepper to a salad bowl with pieces of boiled potatoes.
- Tomatoes: 2 pieces
- Green chili pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
5
Top with avocado and sprinkle with chopped cilantro. Season to taste with salt and pepper, serve with lemon wedges.
- Avocado: 1 piece
- Cilantro: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
