Mexican Potato Salad Recipe

Name: Mexican Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, cut in half; 1 cup bread, cubed; 1 tablespoon salad oil; 2 stalks celery, cut up; 1 medium onion, cut up; 1 medium carrot, cut up; 1/4 green pepper, seeded; 1/4 cup salad oil; 3 tablespoons vinegar; 1 teaspoon salt; 1 teaspoon chili powder; 2 cups diced cooked potatoes; 1 head lettuce, broken into chunks

Servings: persons

1 clove garlic, cut in half
1 cup bread, cubed
1 tablespoon salad oil
2 stalks celery, cut up
1 medium onion, cut up
1 medium carrot, cut up
1/4 green pepper, seeded
1/4 cup salad oil
3 tablespoons vinegar
1 teaspoon salt
1 teaspoon chili powder
2 cups diced cooked potatoes
1 head lettuce, broken into chunks

1
Saute garlic and bread cubes in 1 tblsp.
2
salad oil until bread is golden.
3
Remove garlic and discard.
4
Set bread cubes aside.
5
Put cut up vegetables in blender container and cover with water.
6
Cover container and run on high just until vegetables are coarsely chopped.
7
Drain vegetables in colander or sieve; empty into a bowl.
8
Put 1/4 cup salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended.
9
Pour over chopped vegetables; mix well.
10
Add potatoes and toss lightly.
11
Let stand 1 hour to marinate.
12
At serving time, add lettuce and bread cubes; toss lightly.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 clove garlic, cut in half, 1 cup bread, cubed, 1 tablespoon salad oil, 2 stalks celery, cut up, and more.

Yes, Mexican Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Potato Salad

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