More Great Recipes: Mexican

Mexican Potato Salad

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Member since 2007

Serves | Prep Time | Cook Time


5 medium peeled potatoes cut into ½-inch cubes
4 medium-hot chili peppers
1 medium onion, diced
3 to 4 cups milk
3 to 4 tablespoons unsalted butter
4 tablespoons flour
Salt and pepper
6 ounces Jalapeño-Jack cheese, grated

1. Put potato cubes, chilies, and onions in a large pot; add just enough water to cover. Bring to a boil, reduce heat, and simmer until tender. Remove half of the mixture and set aside.

2. Strain liquid into a large measuring bowl; add enough milk (3 to 4 cups) to make a total of 5 cups liquid.

3. Mash potatoes remaining in pot then add removed potatoes and liquid; keep warm.

4. Melt butter in a separate saucepan and blend in flour; add ½ cup soup to blend then add to remaining soup. Simmer until thickened some.

5. Add three-fourths of the grated cheese just before serving; heat until melted.

6. Serve in bowls and sprinkle each with remaining cheese (do not stir

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