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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, bring 3 quarts of water to a rolling boil. | 2. Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt. | 3. Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes. | 4. Drain and set aside to cool. | 5. After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl. | 6. In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.). | 7. Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.). | 8. Garnish with parsley and/or cilanto and/or grape tomatoes. | 9. Refrigerate until serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	5	lb		1587.5752	360.6064	42.8645	3.1752
salt	1	teaspoon		-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
jalapeno pepper	1 -3		deseeded deribbed diced	0.0	0.0	0.0	0.0
green onion	4			76.68	16.3016	2.7548	1.3348
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
grape tomato	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.