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Mexican Potato Salad Recipe

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This recipe for Mexican Potato Salad, by , is from The Elder Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Villaescusa
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
10 lb red potatoes, skin on
3 lb carrots, peeled, cut into circles or diagonal slices
26 oz canned jalapeņo slices
3 pkgs Good Season Italian dressing mix
5 lg onions, cut in circles
2 oz oregano
salt to taste

Directions:
Directions:
Boil potatoes until done. Blanch carrots in potato water. Drain and cool. Drain jalapeņos. Prepare dressing as pkg instructs. Toss all ingredients. Cover and refrigerate over night.

Number Of Servings:
Number Of Servings:
lots!
Personal Notes:
Personal Notes:
To make this salad hotter, save the liquid from jalapeņos and add to taste. This is a salad that is served at a lot of Pete's family functions. We got the recipe from Curly Aguilar. It is great for picnics and potlucks because it doesn't need to be refrigerated.

 

 

 

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