Mexican Red Potato Salad with Avocado and Red Pepper

  • serves 4
Christine Cushing
Christine Cushing


58 Ratings
Directions for: Mexican Red Potato Salad with Avocado and Red Pepper



2 lb(s) pounds red new potatoes, cut into quarters


2 Tbsp mayonnaise (30 ml)

2 tsp Dijon mustard (10 ml)

¼ cup sour cream (60 ml)

juice of 1 lime

handful fresh cilantro, chopped

Coarse salt and freshly cracked black pepper, to taste


1 avocado, peeled and diced

2 green onions, sliced

1 jalapeno pepper, minced

1 red pepper, diced

Extra virgin olive, for drizzling over salad, optional



1. Cover potatoes with water to cover by 1-inch. Salt water generously. Bring to a boil and simmer for about 15 to 20 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl. Let potatoes cool to room temperature before using in the salad.


1. Add the mayonnaise, Dijon mustard, sour cream and lime juice to a small bowl. Whisk to combine. Add cilantro and season with salt and pepper. Set aside.


1. Add avocadoes, green onion, jalapeno and red pepper to the potatoes in a large bowl. Gently toss the potatoes with the dressing to evenly coat. Season to taste.

See more: Salad, Mexican, Potatoes, Pepper, Fruit, Side, Vegetarian


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