El Amanecer Restaurant

The International PuPusa Day November 18 2007

Lord King Pakal Ruler of the Maya City of Palenque
Wife of Lord King Pakal Ruler of the Maya City of Palenque


Chichen Itza

Potato Salad

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Potato Salad


  • 2 pounds potatoes
  • 1 green bell pepper, minced
  • 1/2 cup sliced red onion
  • 8 ounces crumbled feta cheese
  • 1/2 cup Chipotle dressing
  • Corn Tortilla Nachos.

  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain, cool and chop.
  • In a large bowl, combine:
  • the potatoes, green peppers, red onion and cheese.
  • Whisk together the Chipotle dressing.
  • Pour over salad and toss to coat.
  • Serve with Corn Tortilla Nachos if desired.
  • Need more salt? Vinegar? Spice?

    Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes;

    the less you need to stir those potatoes, the prettier your salad will look.

    When adjusting the seasoning, though, keep two things in mind:

  • first, the potatoes are, of course, much blander than the dressing,
  • so what tastes too strong when you try a big spoonful of dressing

    may be just right once it's mixed with the potatoes.

  • Second, if you're making your potato salad several hours, or even a day, in advance,
  • the flavors will intensify and mingle with each other, as well as soak into the potatoes.

    If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor.

    It may take a little practice before you get the hang of mixing the perfect dressing,

    but we've never met a potato salad we didn't like, so experiment and have some fun!

    serpiente (4K)

    All major credit cards accepted.

    Plenty of free parking available.

    Reservations are suggested.

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    Web Design: Ababumy The Chef of El Amanecer Restaurant.