Mexican potato salad

Recipe from: 1 July 2014
recipes salad potato mexican

Ingredients 18
Servings 4
Time 00:20

Ingredients

  • 600
    g
    potatoes - peeled and diced
  • 1
    Tbs
    salt
  • ¼
    cup
    mayonnaise
  • ½
    cup
    plain yoghurt
  • ½
    tsp
    cumin
  • ½
    tsp
    paprika
  • 1/2
    tsp
    garlic powder
  • 1
    tsp
    dried oregano
  • 1
    tsp
    black pepper
  • 1
    tsp
    yellow mustard seeds
  • 1
    tsp
    black mustard seeds
  • 1
    Tbs
    juice from a jar of gherkins
  • 1/4
    cup
    spring onions - finely chopped
  • 1
    stalk celery - chopped
  • 4
    gherkins - finely chopped
  • 1/2
    red pepper - finely chopped
  • 3
    eggs - hard boiled and roughly chopped
  • salt and pepper to taste
 

Method

00:15
 
In a large pot boil the potatoes with 1 tbsp salt until a knife goes through each potato easily.

Drain the potatoes in a colander and allow them too cool completely (this can be done in the fridge).

In a bowl mix together all the other ingredients except the salt.

Add the cold potato to the mayonnaise and yoghurt mixture folding in carefully not to mash the potatoes.

Recipe reprinted with permission of Damian Ettisch from Fetty's streetfood.
 

Read more on: potato  |  vegetarian  |  salad  |  recipes
 

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