Flavorful, colorful and very filling, this Mexican veggie potato salad makes the perfect choice for a vegan meal but goes well also as a side dish along with grilled meat.
I have to tell you that this salad is my husband’s creation. My intention was to prepare a potato and beetroot salad, but his reaction was: “beetroot again?!?! Can you, please, keep the beetroot for your self and make for me another salad with Mexican mix vegetables?”
So, I postponed my potato and beetroot salad for the next week and I made a delicious Mexican veggie potato salad.
This salad is also easy to make. Mexican mix veggies are already chopped and all you have to do is to cook and drain them. You also have to cook the potatoes, it’s true, but meanwhile you can do other things.
Ingredients for Mexican veggies potato salad:
– 1.5 kg (52.91 oz) potatoes
– 700 gr (24.69 oz) frozen Mexican mix veggies
– 1 bunch green onions
– 1 bunch fresh parsley
– 45 ml (3 tablespoons) vegetable oil
– salt to taste
– vinegar or lemon juice to taste
How to make Mexican veggies potato salad:
Rinse the potatoes and place them into a saucepan along with water and salt. Cover the saucepan with a lid and bring to a boil.
Cook until the potatoes are tender when pierced with a fork.
Drain the potatoes and allow to cool.
Meanwhile prepare the Mexican mix vegetables. It’s not necessary to thaw them. Just toss them in simmering water, add some salt and cook until tender. Drain the vegetables and allow to cool.
Skin the potatoes.
Cut the potatoes into quarters, lengthwise, then slice. Place the potatoes into a large salad bowl.
Add the Mexican veggies.
Add the green onions chopped into rings (white parts and green parts).
Add vegetable oil, vinegar or lemon juice and salt. Stir well to combine.
Add chopped parsley and combine.
Refrigerate the salad for about 30 minutes before serving to allow flavors to combine.
Serve this delicious Mexican veggie potato salad as a meal or as a side dish.