A Yummy refreshing summer salad
When I am cooking potatoes for potato salad, I put my eggs in with the potatoes. This way they all cook together, and I don't have to use another pot.
COOK potatoes and eggs in a pot of boiling water, for 12 min, remove eggs from pot; rinse in cold water , peel, and chop
DRAIN potatoes transfer to large bowl; toss with jalapeno juice
Use ether mexican crema or sour cream
WHISK together crema, mayonnaise and lime juice
ADD avocado, celery, radishes, scallions,jalapenos, cilantro and chopped eggs to potatoes
STIR in crema or sour cream mixture and seasoning to taste
Serve cold with other summer foods or have summer a Mexican on the grill party!
total time 30 mins
2 lb. red-skinned potatoes cubed
1/2 cup jarred pickled jalapeno juice
3/4 cups sour cream
2 tbsp. mayonnaise
2 tbsp. fresh lime juice
1 peeled ,pitted and diced avocado
1 cup sliced celery
1/2 cup sliced radishes
4 scallions sliced
3 tbs. diced pickled jarred jalapenos
2 tbsp. fresh minced cilantro
season to taste
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