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Mexican-style potato salad

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Ingredients for 8 servings:

  • 1.2 kg potatoes
  • 4 small carrots
  • 1 can of corn
  • 1 can kidney beans
  • 2 cups sour cream
  • salt and pepper
  • Paprika powder
  • chili
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick party salad for barbecues etc.

Boil the potatoes in salted water, peel, and slice. Peel the carrots and slice or grate them very thinly. Place the potato slices in a bowl with the corn, kidney beans, and carrots. Season the sour cream generously with salt, pepper, paprika, chili, and cayenne pepper and pour over the vegetables. Mix everything thoroughly. It goes well with grilled and barbecued food, but also serves as a light snack. It’s also delicious for people who don’t usually like 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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