MEXICAN POTATO SALAD
For the dressing:
15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1 clove clove large garlic, minced
1 small avocado, peeled, pitted, chopped
4 Tbsp. liquid from canned jalapenos
6 green onions, chopped
salt to taste
1 Tbsp. apple cider vinegar
For the Salad
1 1/2 lbs. yukon gold or russet potatoes, peeled and quartered, held in cold water
8 large radishes, each cut into 8 pieces
2 ribs celery, sliced fine
1 medium red onion, diced
1/2 Cup chopped cilantro
2 oz. V&V SUPREMO® Queso Enchilado Cheese, crumbled
Method of Preparation
- Place potatoes in pot over medium heat with enough water to cover. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. A skewer or knife should pierce potato easily. Drain potatoes. Allow to cool. Cut into ¾ inch dice.
- Meanwhile, place all dressing ingredients in the blender. Blend well
Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours. - Serve salad on small plates with crumbled Enchilado cheese on top.
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