Recipes from Mexico :: Mexican Salads and Dressings
4 potatoes, peeled or scrubbed, cut into 1/4-in. cubes
1 Tbsp. Dijon mustard
8 large green olives, sliced
2 pickled jalapeños, stemmed, seeded and coarsely chopped
12 radishes, trimmed and sliced thin
4 scallions, trimmed and minced
3/4 c. chopped cilantro leaves
2 Tbsp. cider vinegar
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly-ground black pepper
Put the potatoes in a pot; add water to cover and let it come to a boil. Reduce heat to simmer until the potatoes are soft all the way through but not disintegrating, about 8 mins. Drain and set aside to cool and dry out a bit, 15 to 20 mins.
Transfer the potatoes to a large bowl, add the mustard, and toss to coat. Add remaining ingredients and gently mix.
Serve right away at room temperature or serve chilled.
