Edit ModuleShow Tags

Mexican-Style Potato & Vegetable Salad Recipe


Published:

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 

Garnish
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

Related Articles

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy
Edit ModuleShow Tags

About This Blog

TC Taste 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 TC Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits
Edit ModuleShow Tags

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish
Edit ModuleShow Tags

Jimmie's Old Southern Smokehouse Is Already A Hit

Dave Anderson knows BBQ. Can he hit the perfect smoke ring in a restaurant that isn't yet "Famous"?

Three Events Worth Every Penny

With the cost of events so high, food critic Joy Summers asks: What's worth the price of admission?

Grilled Ham, Onion and Cheddar Sandwiches Recipe

Ramp up the easy and ever-popular toasty sandwich with just a few extra touches
Edit ModuleShow Tags
Edit ModuleShow Tags