Serves: 4
Total Calories: 768
1. Prepare the vinaigrette. Then, cook the potatoes in a medium pan of boiling water until tender, about 5 minutes. With a slotted spoon, remove the potatoes to a bowl and set aside. Add the carrots to the same pan and cook until just tender, about 3 minutes. Remove and put in the bowl with the potatoes. Cook the peas in the same water for about 30 seconds. Drain and rinse under cold running water. Add to the bowl with potatoes and carrots.
2. Add the onion, mint, and 2 to 3 tablespoons of the vinaigrette. Toss to mix. Serve chilled or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Potato Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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