Mexican Potato Salad


3 Tbsp apple cider vinegar
1/3 cup olive oil
2½ tsp salt
1½ tsp pepper
1 lb red skinned potatoes, cooked and sliced
½ lb fresh carrots, diced and lightly cooked
½ lb fresh green beans, cut and lightly cooked
½ cup sliced, pitted ripe black olives
3 Tbsp chopped fresh cilantro

Preparation:  Serves 6
Mix vinegar, oil, salt and pepper. Stir in potatoes, carrots, beans, olives and cilantro. Cover and refrigerate, stirring occasionally, at least 2 hours. Adjust seasoning to taste with additional salt and pepper.

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