potatoe-salad

Cooped Up Potato Salad

Dish Size:
2.5 Quart
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May 29, 2012
Tara’s Tidbits®

With its spicy “south of the border” flavors, this salad is a great start to a Mexican Fiesta. Serve it alongside your favorite tacos, salsa, tortilla chips and guacamole, and you’ll really have something to celebrate.

A bright and colorful twist on standard potato salad. It’s a great way to welcome in summer after being cooped up in doors. - Tara

Ingredients

  • 3 pounds red potatoes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons Lawry's seasoned salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 cups shredded Cheddar cheese
  • 1/2 cup each red and green bell pepper, diced
  • 1/2 cup celery, diced
  • 1/3 cup plus 1 tablespoon green onions, finely chopped
  • 3 tablespoons fresh cilantro, chopped

Directions

  1. Cut potatoes into 1 inch cubes. Do not peel. Place them in a large pot, and add enough water to cover completely. Bring to a boil.
  2. Boil for approximately 6 minutes. Test one piece with a fork. The potatoes should be tender yet firm. Continue boiling until desired texture is achieved. Drain and rinse under cold water.
  3. In a small mixing bowl, whisk together the mayonnaise, mustard, lime juice, seasoned salt, cumin and paprika.
  4. In a large mixing bowl, combine potatoes, cheese, peppers, celery, ⅓ cup green onions and cilantro. Mix well.
  5. Pour mayonnaise mixture over potatoes and mix to combine.
  6. Transfer to your 2.5-quart temp-tations® figural baker and garnish with green onions. Chill for at least two hours before serving.
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