Ensalada de Papa Recipe

Overview

Potato picnic salad with a Mexican twist.

Bake potatoes to desired tenderness and chopped into bite-sized chunks. Let potatoes cool for at least 1 hour.

In a bowl mix mayonnaise, mustard, worcestershire and paprika.

Slice pickles and set aside

Hot Relish

Drain and chop Hot Mix into a fine relish.

In a large bowl, mash eggs and mix with ingredients in step 2.

Mix in potatoes, pickles and hot mix relish.

Salt and pepper to taste.

Chill and serve cold.

Robert Rodriguez an iChef.com member who donated this recipe.

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