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Quick Mexican Potato Salad

Global.Potpourri's picture
Ingredients
  Vinegar 3 Tablespoon
  0live oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Canned potatoes 16 Ounce, drained and sliced (1 Can)
  Canned diced carrots 8 Ounce, drained (1 Can)
  Canned cut green beans 8 Ounce, drained (1 Can)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Snipped parsley 3 Tablespoon
  Lettuce leaves 4
  Cucumber 1 Medium, sliced
  Tomato 1 Small, cut into wedges
Directions

Mix vinegar, oil and salt; stir in potatoes, carrots, beans and olives.
Cover and refrigerate, stirring occasionally, at least 2 hours.
Just before serving, toss vegetable mixture with parsley; drain.
Pour into lettuce-lined bowl.
Top with cucumber and tomato.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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