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    Home » Recipes » Side Dishes

    Mexican Potato Salad

    Published on August 11, 2020 - Updated on April 12, 2022 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    mexican potato salad
    I love the green chilies in this Mexican Potato Salad. It adds a little peppery taste and gives this salad a little kick.
    mexican potato salad

    I love a good potato salad when I am grilling. And this Mexican Potato Salad is a great substitute for the classic potato salad.

    mexican potato salad

    If you own a pressure cooker (Instant Pot) and want to use it to make the Hard Boiled Eggs needed for this recipe, check out this helpful tutorial I published Instant Pot Hard Boiled Eggs. If you prefer to make them the old fashioned way, check out my tutorial on How to Make Perfect Hard Boiled Eggs.

    mexican potato salad

    While this potato salad is awesome as-is, if you love green chilies or simply want more of a kick from this potato salad, I recommend doubling the amount of green chilies. While my wife found it just right I could've used just a tad more.

    mexican potato salad

    For more great recipes like this one, I suggest you check these recipes out:

    • The Best Potato Salad
    • Yummy Sweet Potato Casserole
    • Bacon Corn Smashed Potato Salad
    • Mexican Mashed Potatoes
    • The Best Chicken Salad Sandwich
    • Instant Pot Bacon and Cheese Mashed Potatoes

    📋 What Ingredients do I need

    You will need the following ingredients to make this Mexican Potato Salad recipe (see recipe card for quantities): Yukon Gold Potatoes, Hard-Boiled Eggs, Yellow Onion, Green Chilies, Mayonnaise, Yellow Mustard, Red Wine Vinegar, Milk and Salt and Pepper.

    🥣 How to make Mexican Potato Salad

    Bring a large pot of salted water to a boil. Add cut potatoes and boil until tender. Strain in a colander and rinse with cold water to remove any excess starch and prevent the potatoes from cooking further.
    In a large bowl, combine the potatoes and the chopped hard-boiled eggs. Toss with onion and green chilies.
    In a small bowl, combine the mayonnaise, mustard, wine vinegar until well blended. Stir in the milk, salt and pepper.
    Pour the dressing over the potatoes and gently stir to coat. Cover and refrigerate for 2 to 3 hours to allow the flavors to meld together

    Mexican Potato Salad

    Mexican Potato Salad

    I love the green chilies in this Mexican Potato Salad. It adds a little peppery taste and gives this salad a little kick.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Cool Time 3 hrs
    Total Time 3 hrs 30 mins
    Course Salads
    Cuisine Mexican
    Servings 10
    Calories 291 kcal

    Ingredients
     

    • 6 Yukon Gold Potatoes, diced and boiled in skins
    • 6 Hard-Boiled Eggs, chopped
    • 1 medium Yellow Onion, chopped
    • 4 oz Green Chilies, diced
    • 1 Cup Mayonnaise
    • 2 tablespoon Yellow Mustard
    • 2 tablespoon Red Wine Vinegar
    • ¼ Cup Milk
    • Salt and Pepper, to taste
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    Instructions
     

    • Bring a large pot of salted water to a boil. Add cut potatoes and boil until tender. Strain in a colander and rinse with cold water to remove any excess starch and prevent the potatoes from cooking further.
    • In a large bowl, combine the potatoes and the chopped hard-boiled eggs. Toss with onion and green chilies.
    • In a small bowl, combine the mayonnaise, mustard, wine vinegar until well blended. Stir in the milk, salt and pepper.
    • Pour the dressing over the potatoes and gently stir to coat. Cover and refrigerate for 2 to 3 hours to allow the flavors to meld together.

    Nutrition

    Serving: 1CupCalories: 291kcalCarbohydrates: 21gProtein: 6gFat: 20gSaturated Fat: 4gCholesterol: 122mgSodium: 261mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 180IUVitamin C: 22mgCalcium: 40mgIron: 1mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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