Mexican potato salad

4 servings Prep: 20 mins, Cooking: 15 mins
Rate this recipe
Potato salad pleasure with some spice.

By Food24 July 01 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

600 g potatoes — peeled and diced
1 Tbs salt
¼ cup mayonnaise
½ cup yoghurt — plain
½ tsp cumin
½ tsp paprika
1/2 tsp garlic — powder
1 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp yellow mustard seeds
1 tsp black mustard seeds
1 Tbs gherkins — juice only
1/4 cup spring onions — finely chopped
1 celery stalks — chopped
4 gherkins — finely chopped
1/2 red pepper — finely chopped
3 eggs — hard-boiled, chopped
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.