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Mexican potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, preferably waxy
  • 1 red bell pepper(s)
  • 1 onion(s)
  • 200 ml salad cream (Miracel Whip)
  • 100 g yogurt
  • 1 can kidney beans, 225 g drained weight
  • 1 can corn, 285 g drained weight
  • 1 bag(s) of nachos

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

simple and vegetarian

Boil the potatoes with their skins on for about 20 minutes. Let them cool, then peel and slice. Chop the peppers and onions and mix with the kidney beans, corn, onions, salad cream, and yogurt. Fold into the potatoes. Garnish with nachos just before serving. 500 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mexican potato salad

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