Mexican Potato Salad

Name: Mexican Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 2 Tbsps corn oil; 59 milliliters lime juice; 237 milliliters mushroom, sliced; 2 Tbsps parsley (i always use parsley) or 2 tablespoons cilantro, chopped (i always use parsley); 907 grams potatoes, cut in chunks & boiled until tender; 118 milliliters salsa; 1 teaspoons salt; 591 milliliters tomatoes, chopped

Mexican Potato Salad might be just the side dish you are searching for. This gluten free and vegan recipe serves 8. One serving contains 115 calories, 4g of protein, and 4g of fat. The Fourth Of July will be even more special with this recipe. It is an inexpensive recipe for fans of Mexican food. A mixture of cayenne pepper, tomatoes, potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

0teaspoons

cayenne pepper 2Tbsps

corn oil 59milliliters

lime juice 237milliliters

mushroom, sliced 2Tbsps

parsley (i always use parsley) or 2 tablespoons cilantro, chopped (i always use parsley)907grams

potatoes, cut in chunks & boiled until tender 118milliliters

salsa 1teaspoons

salt 591milliliters

tomatoes, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.