Border Potato Salad

Jun 01, 2023June 1, 20230 18
Delicious Border Potato Salad recipe for a light lunch or side dish
in Salad

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb small red potato
1/4 lb jicama , cut into julienne strips
1/2 red bell pepper , cut into julienne strips
1 cup fresh cilantro , coarsely chopped
1 ounce olive oil
1 ounce fresh lime juice
1 clove garlic , pressed
1/4 teaspoon ground cumin
1/2 teaspoon salt

Nutrision Information

Servings Per Recipe
4
Calories
210
Sugar
6g
Fat
8g
This Border Potato Salad recipe is inspired by the flavors of Mexico, where jicama and chili peppers are widely used in cooking. The combination of the sweet and crunchy jicama, the spicy red bell pepper, and the herbaceous cilantro creates a salad that is fresh and flavorful. The dressing of olive oil, lime juice, garlic, and cumin adds more depth to the salad, making it more interesting and satisfying. This salad is perfect for a light lunch or as a side dish to grilled meats or fish. It is also great for outdoor picnics and potlucks.

Instructions

1.Place the potatoes in a pot with enough water to cover and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes.
2.While the potatoes are cooking, combine the jicama, red bell pepper, and cilantro in a large bowl.
3.In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, and salt.
4.Once the potatoes are cooked, drain them and let them cool for 5 minutes. Cut them into bite-sized chunks and add them to the bowl with the jicama and bell pepper.
5.Pour the dressing over the vegetables and toss to combine. Serve immediately or refrigerate until ready to serve.

PROS

This Border Potato Salad is not only tasty, but it is also nutritious and easy to make.
It is a great dish for a light lunch or as a side to accompany your favorite grilled meat or fish.
The salad is packed with flavor and texture, making it a crowd-pleaser for all palates.

CONS

The jicama used in this recipe may not be available in all regions, and it could be substituted with other root vegetables such as sliced turnips or carrots.
The salad is best served fresh and loses quality in the refrigerator after a few hours.

HEALTH & BENEFITS

Potatoes are a great source of carbohydrates and fiber, and they also contain essential vitamins and minerals such as potassium, vitamin C, and vitamin B6. Jicama is a low-calorie vegetable rich in vitamin C and antioxidants, and it has been linked to aiding digestion, reducing inflammation, and promoting weight loss. Red bell peppers are also rich in vitamin C and antioxidants, and they have been linked to reducing the risk of chronic diseases such as heart disease and cancer.

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