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Categories: Salads, Vegetarian

Ensalada de Papa

It's summer and time to get out that trusty potato salad recipe. Or is it? With all the interesting potato salads around Los Angeles, it might be time to try something new, something exotic--anything but that tired, tame old bowl ... Read more

Total time: 45 minutes | Serves 6 to 8
Note: From Chichen Itza in the Mercado La Paloma.
  • 2 pounds baking potatoes
  • 2 large carrots
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped pickled jalapenos
  • 1/2 cup cooked or fresh peas

Step 1Cut the potatoes in quarters. Steam them along with the carrots until tender, about 30 minutes. Mash these together with a potato masher, adding a little salt and a lot of pepper, until smooth. The mixture will be finely mashed, but the carrots will show like flecks. Add the jalapenos and peas. The salad will be soft--no cubes of potato--and can be scooped into little mounds.

Each of 8 servings:
170 calories; 423 mg sodium; 4 mg cholesterol; 5 grams fat; 1 gram saturated fat; 29 grams carbohydrates; 3 grams protein; 2.52 grams fiber.
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