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Ensalada de Papa Recipe

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Overview

Potato picnic salad with a Mexican twist.

Step 1

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

Step 2

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

Step 3

Slice pickles and set aside

Hot Relish

Step 4

Drain and chop Hot Mix into a fine relish.

Step 5

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

Step 6

Mix in potatoes, pickles and hot mix relish.

Step 7

Salt and pepper to taste.

Step 8

Chill and serve cold.

Things You'll Need

  • 8lbs medium baking potatoes
  • 6ea. small dill pickles
  • 2jars Mezzetta Hot Mix
  • 8ea. large hardboiled eggs
  • 1pt. mayonnaise
  • 1/2cup yellow mustard
  • 1/2tsp. worcestershire sauce
  • 1/2tsp. paprika
  • salt and pepper

About this Author

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