Mexican Potato Salad
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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