Mexican Potato Salad

By Addie

Ingredients

• 2 lb red skinned potatoes, cubed
• 2 eggs
• 1/2 cup jarred pickled jalapeno juice
• 3/4 cup Mexican crema or sour cream
• 2 Tbsp mayonnaise
• 2 Tbsp fresh lime juice
• 1 avocado, peeled, pitted, and diced
• 1 cup sliced celery
• 1/2 cup sliced radishes
• 4 scallions, sliced
• 3 Tbsp diced, jarred pickled jalapenos
• 2 Tbsp minced fresh cilantro
• Salt to taste

Preparation

Step 1

Cook potatoes and eggs in a pot of boiling water for 12 minutes. Remove eggs from pot; rinse under cold water, peel and chop. Drain potatoes and transfer to a large bowl; toss with jalapeno juice.

Whisk together crema, mayonnaise, and lime juice.

Add avocado, celery, radishes, scallions, jalapenos, cilantro, and chopped eggs to potatoes. Stir in crema mixture and season with salt.