Mexican Potato Salad

Name: Mexican Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 chayote squash, peeled and diced; 5 carrots, peeled and diced; 3 or 4 medium potatoes, peeled and diced; 1 jalepeno, diced can use canned; 1 can corn, drained; 1 cup mayo; Tortilla chips

5 steps

Prep:30minCook:15min

Can add 1 lb shredded meat.

Updated at: Thu, 17 Aug 2023 03:58:18 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories300.8 kcal (15%)

Total Fat22.6 g (32%)

Carbs24.3 g (9%)

Sugars4.7 g (5%)

Protein3.1 g (6%)

Sodium256 mg (13%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

medium, peeled and diced

1 cupmayo

Instructions

Step 1

Boil carrots, potatoes and squash until soft but both squishy. The potatoes and squash cook faster so cook the carrots for a while alone before adding the other veggies.

Step 2

Drain and rinse in cold water.

Step 3

Add in all other ingredients except chips.

Step 4

Chill and serve cold with chips or tostada's.