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Level: Easy

Prep Time:

40 Minutes

Region:

United States
V&V Products Used:
Queso Enchilado Queso Enchilado » Supremo® Sour Cream Supremo® Sour Cream »
Rancherito® Sour Cream *Rancherito® Sour Cream »

Mexican Potato Salad

This recipe is from
V&V Supremo®
Servings: 6

 

Try this recipe the next time you’re in the mood for potato salad and you should be converted forever.

 

Ingredients


 

For the dressing:


15 oz. V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream


1 large clove garlic, minced


1 small avocado, peeled, pitted, chopped


4 Tbsp. liquid from canned jalapenos


6 green onions, chopped


 salt to taste


1 Tbsp. apple cider vinegar



 For the salad:


½ cup V&V SUPREMO® ENCHILADO cheese, crumbled


1½  lb yukon gold or russet potatoes, peeled and quartered, held in cold water

 

8 large radishes, each cut into 8 pieces


2 ribs celery, sliced fine


1 medium red onion, diced


½ cup cilantro, chopped

 

Preparation

 

  1. Place potatoes in pot over medium heat with enough water to cover them. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. (Skewer or knife will pierce potato easily) Drain potatoes.Let them cool down. Cut into ¾ inch dice.
  2. Meanwhile, place all the dressing ingredients in the blender. Blend well
  3. Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours.

 

 

SERVING: Serve salad on small plates, sprinkle cheese on top.


 

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