Mexican Potato Salad
2,685 views · Published 15 April 2016 · 1:25 · Indexed 8 October 2026
Channel: Jeanne Schumacher - Simply Plant Based · 2016 · People & Blogs
Mexican Potato Salad From the cookbook The McDougall Program for Maximum Weight Loss Used with permission of the author. Servings: 6 to 8 Preparation time: 15 minutes (need prepared salsa) Cooking time: 30 minutes 2 pounds red potatoes, cut into chunks 1 cup frozen corn kernels, thaw 1 large tomato, chopped 1 bunch of scallions, chopped ½ cup fresh salsa 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro or parsley freshly ground pepper Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook for 30 minutes, or until just tender. (Don’t let them get too soft). Remove from the heat, drain, and place in a large bowl. Add the corn, tomato, and scallions. Combine the salsa and lime juice. Pour over the salad and mix well. Add the cilantro or parsley and a few twists of pepper. Mix gently and serve at once. Variation: This salad can also be chill before serving, and it is just as good the next day, so I always make lots of it.
