Mexican Potato Salad

Ok…so here’s another vegetarian recipe for you to try. I love potato salad. And I love salsa. This is certainly a new twist and one that I think you’ll really enjoy!


2 lbs. red potatoes, cut into chunks
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 T. fresh lime juice
2 T. chopped fresh cilantro or 1 T. dried
Freshly ground pepper


  1. Place the potatoes in a large pot and cover with water.
  2. Bring to a boil, reduce the heat, cover, and cook 30 minutes, or until just tender.
  3. Remove from the heat, drain, and place in large bowl.
  4. Add the corn, tomato, and scallions.
  5. Combine the salsa and lime juice.
  6. Pour over the salad and mix well.
  7. Add the cilantro and a few twists of pepper.
  8. Mix gently and serve at once or chill over night.


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