Potato salad a la mexicana

Enjoy a flavorful twist with our potato salad a la Mexicana. Featuring fresh ingredients and bold spices for a culinary fiesta in every bite.

Ingredients:

• 2-3 Potatoes (Peel, chop into different sizes, and boil to soften)
• 3 Eggs - Hard Boiled (Egg Whites Diced; Yolks set aside)
• ½ cups Cup Red Bell Pepper Diced
• 2 Tomatillos Diced
• 2 teaspoons Fresh Garlic Diced
• ¼ cups Green Onion Diced
• 110g Can Diced Hot Green Chiles
• ¼ cups Mustard
• 1 cup Crema Mexicana
• 1 cup Celery Diced
• ½ cups Hot Pickles Diced
• 1 Small Can Chipotle Peppers in Adobo Sauce
• 1 Small Mango Diced
• ¼ cups Fresh Cilantro Chopped + Extra Not Chopped for Garnish
• 1 Juice of Lime
• 1 teaspoon Lime Zest + Extra for Garnish
• ½ teaspoons Salt
• 1 cup Queso Fresco Crumbled
• 1 Small Avocado Sliced for Garnish

Instructions:

1. While the potatoes are cooking: Cook the red bell pepper, tomatillos, garlic, green onion, and the whole can of green chiles in a medium skillet over low to medium heat until they are almost soft, then take the skillet off the heat.Once the potatoes are tender, gently crush them (leaving some pieces) in a large bowl and keep aside.Crush the egg yolks in a large bowl and mix in mustard and Mexican crema.Add celery, pickles, and chopped egg whites to the mixture.Take out the seeds from 3-4 chipotle peppers, finely dice them, and mix them with ½ - 1 tsp of the adobo sauce from the can.Mix in the cooked ingredients from the skillet, and combine with mango, cilantro, lime juice, lime zest, and salt.Incorporate this mixture into the potatoes and mix thoroughly.Fold in the queso fresco.Decorate with sliced avocado, extra cilantro, and additional lime zest.

Summary:

• Calories: 2036 kcal
• Fat: 114 g
• Protein: 68 g
• Carbs: 208 g
• Potassium: 5656 mg
• Magnesium: 380 mg