Does anyone know how to make Mexican/Mayan Potato Salad?!
Does anyone know how to make Mexican/Mayan Potato Salad?
My BF and I went to Cancun earlier this year and ate at a place called Ik Kil. They had this potato salad there that seemed to have fruit in it. Just wanted to know if anyone had a recipee for it or knew what was in it.
Answers:
Mexican Potato Salad
2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed
1 lrg. tomato, chopped
1 bunch scallions, chopped
1/2 cup fresh salsa
2 Tables. fresh lime juice
2 Tables chopped fresh cilantro or parsley
Freshly ground pepper
Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender. Remove from the heat, drain, and place in large bowl. Add the corn, tomato, and scallions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro and a few twist of pepper. Mix gently and serve at once.
Mayan Potato Salad
Ingredients:
2 lbs of potatoes, boiled, peeled and cubed
1 onion, chopped
1 large tomato, chopped
2 cloves of garlic, minced
1 tsp of mustard
1 lime. juiced
5 tbsp of chopped cilantro
salt and pepper to taste
3/4 cup of corn
1/2 cup of soy mayonnaise
1 jalapeno, chopped
Directions:
1.While the potatoes are still warm, blend together all the ingredients.
2.Add salt and pepper to taste.
3.Serve hot or cold.
heres a recipe a friend of mine sent me to try. it doesn't have a lot of fruit but it does have apples. hope this helps
Spanish Potato Salad
INGREDIENTS
1 1/2 pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives
1/4 cup diced red onion
1/3 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.
1 1/2 lb. med. boiling potatoes
2 med. carrots, peeled and cut into 1/2 inch dice
1/4 c. unsalted or reduced-sodium vegetable broth
2 tbsp. white wine vinegar
2 tbsp. juice from pickled jalapeno peppers
2 tbsp. extra virgin olive oil
2 celery ribs, thinly sliced
1/2 c. chopped white onion
1/3 c. thinly sliced scallion greens
1/2 c. frozen peas, thawed
3 tbsp. minced pickled jalapeno peppers
1/2 tsp. freshly ground black pepper
Chopped cilantro or parsley, for garnish
In a large saucepan of boiling water, cook the potatoes until tender to the center, 15 to 20 minutes. Drain and let stand until cool enough to handle; then peel off the skins and cut the potatoes into 1-inch cubes.
Meanwhile, in a small saucepan of boiling water, cook the carrots until just tender, about 5 minutes. Drain well.
In a medium bowl, toss the warm potatoes and the carrots with the broth, vinegar, pickled jalapeno juice and olive oil. Add the celery, onion, scallion greens, peas and pickled jalapeno peppers. Season with the pepper and toss to mix well. Garnish with chopped cilantro and serve at room temperature or slightly chilled. 6 servings.
HOT MEXICAN POTATO SALAD
1 lb. whole tiny new potatoes, quartered
1/4 c. water
1/4 c. picante sauce
1-2 tbsp. lime juice
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 tomato, seeded and chopped
1/2 c. sliced pitted ripe olives
1/4 c. sliced green onion
1 tbsp. parsley
In a 2-quart microwave-safe casserole, micro-cook potatoes and water, covered, on 100% (high) for 9-11 minutes or until potatoes are tender, stirring once. Drain.
Meanwhile, in a small microwave-safe bowl, combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 45 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, onion and parsley; toss to coat.
MEXICAN POTATO SALAD
2 lb. new potatoes
3 slices bacon
1/2 c. picante sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1 c. thinly sliced celery
1/2 c. coarsely chopped red onion
1/4 c. dairy sour cream
Cook potatoes in boiling salted water until tender. Drain and cool. Cook bacon until crisp; drain well, reserving 2 tablespoons drippings. Crumble bacon; set aside.
Combine 1/4 cup of the picante sauce, salt, cumin and reserved drippings. Coarsely chop potatoes. Combine potatoes, celery, onion and bacon. Add picante sauce mixture, mixing lightly. Cover and chill.
To serve, toss lightly with combined sour cream and remaining 1/4 cup picante sauce. Makes 6-8 servings.
For best results make this salad the night before, or early in the day, to allow the salad and bowl to chill thoroughly.
4) All of the above
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heres a recipe a friend of mine sent me to try. it doesn't have a lot of fruit but it does have apples. hope this helps
Spanish Potato Salad
INGREDIENTS
1 1/2 pounds potatoes
8 slices bacon, cooked and crumbled
1 small apple
1 (2 ounce) can chopped black olives
1/4 cup diced red onion
1/3 cup white wine vinegar
3 tablespoons olive oil
2 cloves garlic, minced
salt to taste
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.