Go Back
5

Mexican Potato Salad

This mayo-free, south-of-the-border version of regular potato salad has a fresh, zesty flavor and makes a great picnic food or delicious addition to any cook-out.
Cook Time20 minutes
Servings: 4 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 18 small new yellow potatoes or other small, waxy potatoes (about 1 1/2 lbs.)
  • water for cooking potatoes
  • 1/4 cup lime juice
  • 2 tablespoons lemon juice
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 4 - 6 cloves garlic
  • 2 teaspoons granulated onion
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 12 green onions, sliced
  • 1/2 - 3/4 cup chopped fresh cilantro (or more if you really like cilantro)
  • 2 tablespoons diced red bell pepper

Optional Garnish

  • fresh tomatoes, sliced

Instructions

  • Wash potatoes and place (whole) in saucepan with approximately 3/4 cup water. Bring to boil, reduce heat and cook on a low boil until potatoes are tender. (This should take about 15 to 20 minutes, but the time will depend on the type of potato used.)
  • When potatoes are done, remove them from pan, and place on plate or rack to cool.
  • Meanwhile, place lime juice, lemon juice, cashews, 1/2 cup water, garlic, granulated onion, oregano, and salt in blender and blend until very smooth and creamy. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.)
  • When potatoes are cool enough to handle, cut them into quarters and place in a large bowl.
  • Add blender mixture to potatoes.
  • Chop cilantro and diced pepper and add to potatoes. Gently mix.
  • Chill for at least one hour before serving. Dressing will thicken slightly when chilled.