5.0 from 6 votes
Mexican Potato Salad
If you're looking for a potato salad without mayo, this is the one for you! This recipe for potato salad has strong Mexican flavors for a light and bright tasting side dish that will be a hit at your next barbecue or taco night!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12 servings
Calories: 49 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 pounds Yukon gold potatoes
- 3 roma tomatoes
- 1/4 sweet onion
- 1/4 cup chopped cilantro
- 1 Jalapeño diced (more or less, to taste)
- 2 tablespoons lime juice
- 2 teaspoons salt
Instructions
- Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot.
- Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.
- Cook the potatoes for 10 to 15 minutes or until fork tender.
- Drain and place in the refrigerator to cool completely.
- Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
- Add the tomato mixture to the cooled potatoes and toss to coat.
- Taste and add more salt or lime juice if needed.
- Serve cold or at room temperature.
Cup of Yum
Nutrition Information
Calories
49kcal
(2%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Sodium
396mg
(17%)
Potassium
357mg
(10%)
Fiber
2g
(8%)
Vitamin A
165IU
(3%)
Vitamin C
13.3mg
(15%)
Calcium
26mg
(3%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 49
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Sodium | 396mg | 17% |
| Potassium | 357mg | 8% |
| Fiber | 2g | 8% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 26mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.