Recipes & Tips:
Mexican Potato Salad with Cilantro dressing
High in potassium, good source of Vitamin C, Vegetarian and Gluten-Free!/font>
This recipe is a healthier alternative to the traditional creamy potato salad recipe.
1.5 lb. bag of EarthFresh Mini Red Organic Potatoes
¼ cup red onion, diced
¼ cup yellow corn
¼ cup black beans
½ cup tri coloured cherry tomatoes, sliced
1 green onion, sliced
1 Tbsp. red chilis, minced
1 tsp garlic, minced
Bring a large pot of cold salted water to a boil, add potatoes and cook for 7-10 minutes. Potatoes will be cooked when fork tender. Drain and allow the potatoes to completely cool.
Once cooled, cut potatoes in half and transfer to a medium bowl. Add the purple onion, yellow corn, black beans, tri-coloured cherry tomatoes, green onion, red chilis and minced garlic to the bowl of potatoes. Add the cilantro dressing and gently combine all the ingredients together.
6 Tbsp. olive oil
1/2 cup chopped cilantro
4 Tbsp. lime juice
4 Tbsp. orange juice
2 Tbsp. lime zest
½ tsp sea salt
In a small glass bowl combine the olive oil, cilantro, lime juice, orange juice, lime zest and sea salt and whisk together. Set aside.