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Mexican Potato Salad

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Mexican Potato Salad

The perfect mexican potato salad recipe with a picture and simple step-by-step instructions.

  • 5 Jacket potatoes peeled and sliced
  • 1 Can Mexican vegetables … corn peas peppers
  • 125 g Lean ham cubes
  • 1 teaspoon Homemade vegetable broth
  • 1 teaspoon Balsamic vinegar
  • Fleur de sel
  • Lemon pepper
  • 2 tablespoon Mayonnaise
  • Finely chopped parsley
  1. Cook the Mexican vegetables in the vegetable stock for 5 minutes until soft.
  2. Mix the peeled and sliced ​​potatoes with the ham cubes, add the cooked vegetables, season with salt and pepper, fold in the mayo and season with vinegar to taste. Sprinkle with parsley before serving.
  3. We had fried fish and fried meat loaf with it
Dinner
European
mexican potato salad

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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.

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