Mexican Potato Salad | Idaho Potato Commission
Fill a 5-quart pot halfway with water over a medium high flame. Bring to a boil. Add potatoes and boil for 15 to 20 minutes or until fork tender. Drain water from pot and set potatoes to the side to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 6 Idaho® Russet potatoes, peeled and cut into 1-inch cubes
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon mustard
- 3 green onions, chopped
- ½ carrot, grated
- 5 black olives, chopped in small pieces
- 2 pickled jalapeños, chopped in small pieces
- salt and pepper to taste
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