Potato Salad and Tomatillo Tacos Recipe

Name: Potato Salad and Tomatillo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice; 2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil; 1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices; 1 teaspoon Mexican oregano or fresh thyme; 1 garlic clove, minced; 3 eggs, hard-boiled and chopped; 1 cup quick fresh tomatillo salsa; 12 corn tortillas; About 1/4 cup chopped cilantro, plus more for garnish; 3 ounces goat cheese or queso fresco, crumbled

Servings: persons

1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice
2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices
1 teaspoon Mexican oregano or fresh thyme
1 garlic clove, minced
3 eggs, hard-boiled and chopped
1 cup quick fresh tomatillo salsa
12 corn tortillas
About 1/4 cup chopped cilantro, plus more for garnish
3 ounces goat cheese or queso fresco, crumbled

1
Steam the potatoes above 1 inch of water for 10 minutes, or until tender.
2
Remove the potatoes from the heat but dont discard the steaming water.
3
Heat the oil in a wide, heavy skillet over medium heat.
4
Add the onion and cook, stirring, until tender, about 5 minutes.
5
Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges.
6
Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute.
7
Season to taste with salt and pepper.
8
Remove from the heat and allow to cool for 5 minutes.
9
Add 1/2 cup of the salsa and the cilantro and stir together.
10
Heat the tortillas.
11
Wrap them in a kitchen towel and place in the steamer.
12
Bring the water back to a boil, cover and steam 1 minute.
13
Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
14
Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese.
15
Garnish with more cilantro, fold the tortillas over and serve.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice, 2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil, 1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices, 1 teaspoon Mexican oregano or fresh thyme, and more.

Yes, Potato Salad and Tomatillo Tacos 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.

That's it — enjoy your meal!

Potato Salad and Tomatillo Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions