I like Mexican food. Nate loves Mexican food. While this dish isn’t really a true Mexican dish, with cilantro and jalapenos, it certainly could be called a first cousin. If you don’t care for cilantro as much as I do, you can lessen the amount you use.
We served this with grilled pork loin and it was great. I have never photographed potato salad before and I can’t say it was all that cooperative. I couldn’t get it to smile, turn and face the light, or even give me a sexy come-hither look. But I was hooked anyway.
If you are looking for something a little different for your next cookout, this dish is a good one to try.
1 ½ lbs red skin potatoes
1 small red onion
½ cup of pickled jalapeno slices
½ cup of cilantro
4 tablespoons pickled jalapeno liquid from the jar
4 boiled eggs
8 ounces sour cream
8 ounces mayonnaise
1 tablespoon lime juice
½ teaspoon cumin
2 teaspoons salt
2 teaspoons pepper
Wash potatoes, dice into 1” cubes, and boil until fork tender
Coarsely chop red onion
Chop boiled eggs
Mix sour cream, mayo, pickled jalapeno juice, lime juice and seasonings
Combine potatoes, onions, peppers and cilantro
Pour dressing over vegetables and mix well