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Mexican potato salad. Fresh and very versatile. Ideal for any cookout. Goes well with everything.


1½ lb. Yukon gold or russet potatoes, peeled and quartered, held in cold water
½ Tbsp. salt
8 large radishes, each cut into 8 pieces
2 ribs celery, sliced thin
1 medium red onion, diced
½ cup cilantro, chopped
½ cup Queso Enchilado cheese From V &V SUPREMO® crumbled
For dressing:
1 (15 oz.) Supremo Brand Mexican Style Sour Cream From V&V SUPREMO®
1 large clove garlic, minced
1 small avocado, peeled, pitted, chopped
4 Tbsp. vinegar from pickled jalapeños
6 green onions, chopped
1 Tbsp. apple cider vinegar
salt to taste


  1. Place potatoes in pot over medium heat with enough water to cover. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender.

  2. Drain potatoes. Allow them to cool. Cut into ¾ inch dice.

  3. Meanwhile, place all the dressing ingredients in the blender. Blend well

  4. Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours before serving.

  5. Sprinkle cheese over salad before serving.

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