Edit ModuleShow Tags

Mexican-Style Potato & Vegetable Salad Recipe


Photography Terry Brennan, Food Styling Lara Miklasevics

This potato salad with a twist is a good way to add a variety of vegetables to your menu, whether you’re grilling outdoors or hanging indoors on chillier days—maybe even hosting a football watching party. To make use of lingering summer veggies, kick up this potato salad variation with a mustard vinaigrette rather than a mayo-based sauce. Try this recipe by cookbook author Bruce Aidells alongside chicken, pork, beef and any number of dishes including his Grilled Ribs in a Mexican-Style Chile Marinade Recipe, which also appeared in Real Food.

Mexican-Style Potato & Vegetable Salad

Make 6 to 8 Servings

112 pounds assorted boiling potatoes, such as German butterballs, fingerlings
   or red-skinned varieties, cut into 1-inch chunks 
1 cup green beans, trimmed and cut into 2-inch pieces 
2 cups assorted summer squashes, such as zucchini, crookneck, pattypan
   or any exotic variety you find, cut into chunks 
12 cup chopped sweet onion, such as torpedo or red 
1 cup miniature tomatoes, stems removed, left whole or cut in half 

1 cup fire-roasted chiles, such as poblano or California, cut into strips
   (or canned fire-roasted chiles) 
12 cup chopped cilantro
14 cup thinly sliced green onions 

Mustard Vinaigrette
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar 
1 tablespoon lime juice 
12 teaspoon Worcestershire sauce 
1 teaspoon ground cumin 
  pinch of salt
12 teaspoon freshly ground black pepper
14 cup (or more) olive oil 
1 tablespoon chopped fresh herbs, such as oregano or marjoram 

To cook the potatoes, cover in salted water and bring to a boil until a fork can be easily inserted into the flesh, about 10 minutes. Drain and set aside. 

Blanch the green beans in a separate pot of boiling salted water for 4 minutes. Drain and set aside.

Blanch the squash in another pot of boiling salted water for 2 minutes. Drain and set aside. 

To make the vinaigrette, combine the garlic, mustard, vinegar, lime juice, Worcestershire sauce, cumin, salt and pepper in a small bowl or food processor. Gradually whisk in or process the oil until the dressing emulsifies. Stir in the chopped herbs. 

To assemble the salad, mix together the potatoes, green beans, squash, onions and tomatoes. Toss with the dressing. Spoon the salad into a shallow serving bowl or platter. Garnish with the chili strips, cilantro and green onions. 

Nutrition info (per serving): Calories 153 (64 from fat); Fat 7g (sat. 1g); Chol 0mg; sodium 435mg; Carb 21g; Fiber 4g; Protein 3g 



Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags