Mexican (Inspired) Potato Salad
Submitted By: Taz
Ingredients:
2 lbs Yukon Gold -OR- White Potatoes - peeled and cut into ½ - ¾ inch cubes
4 Roma Tomatoes - Diced
1-2 Serrano Peppers - seeded and diced
¼ Red -OR- Sweet Onion - diced
¼ Cup Fresh Coriander (Cilantro) - chopped
Juice of 1 Lime
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
1-2 Large cloves Fresh Garlic - minced
1 Avocado - small chopped
Preparation:
- Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
- Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
- Drain potatoes and transfer to a large bowl - Allow potatoes to cool completely, cover and place in refrigerator for 2-3 hours
- Once potatoes have chilled, add the remaining ingredients and toss to combine - Taste and adjust seasoning with additional salt and/or lime juice
- Allow to stand (either in the refrigerator or at room temperature) for a minimum 30 minutes to allow flavors to meld
- Serve cold or at room temperature
