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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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My Brother-n-law is Mexican, and I had to make a recipe for our church cookbook, and he requests this every year for his B-Day! enjoy:) Ingredients:
8-10 red salad potato's (or reg) |
2tsp. cumin |
1 tsp. red pepper flakes |
4 eggs boiled (reserve one for garnish) |
1 tsp. taco seasonings |
1/4c. chopped fine jalepeno |
1/4 c. green chilies |
1/2 c. diced onion |
2 tbsp. dry mustard |
1 c. mayo (hellman's) |
1/2 c. sour cream (breakstone) or your choice |
4 large black olives, sliced circular (optional) |
Directions:
1. peel potato's dice (into bite-sized pieces ) boil until fork tender.
2. Boil eggs, let cool when done, set aside
3. While potato's are boiling, do your dicing, chopping of veggies, set aside.
4. In small mixing bowl, combine dry and wet ingrediants with a whisk,until smooth.
5. Transfer potatoe's and veggies to the mixture chop eggs and add also.. Stir until well mixed.
6. Garnish with a sprinkle of the red pepper flakes
7. place sliced egg in a circle, in between the egg, place one olive slice
8. put the rest of olives in a nice pile in center
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