Food for Soul

Mexican potato salad

400 g small potatoes, cut into 4
small pieces of water
2 tablespoons lemon juice a
few drops of chili
1 tablespoon olive oil
to taste
1 large tomato, peeled from the seeds and cut into small cubes
1/2 tsp olives, pitted
2 – 3 stalks of green onion
pinch of red pepper
parsley
Method of preparation: In a microwave oven, boil the potatoes in water for about 10 minutes at maximum power (1000 W). Drain well after they soften.
Meanwhile, in another microwave dish, mix the olive oil, lemon juice, chili, salt and pepper. Heat the mixture for less than a minute at maximum power. Add the sauce to the potatoes. Add the remaining products and stir. Serve the salad garnished with fresh parsley.
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