Potato ‘Salad’ and Tomatillo Tacos
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in ½-inch dice
- 2tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
- 1small red or white onion, quartered lengthwise, then cut across the grain in thin slices
- 1teaspoon Mexican oregano or fresh thyme
- 1garlic clove, minced
- 3eggs, hard-boiled and chopped
- 1cup quick fresh tomatillo salsa
- 12corn tortillas
- About ¼ cup chopped cilantro, plus more for garnish
- 3ounces goat cheese or queso fresco, crumbled
Nutritional analysis per serving (12 servings)
161 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don’t discard the steaming water.
- Step 2
Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add ½ cup of the salsa and the cilantro and stir together.
- Step 3
Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
- Step 4
Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.
- Advanced preparation: You can steam the potatoes several hours or even a day before you proceed with Step 2.
Private Notes
Comments
You are right of course, but looking how the list is organized and knowing Mexican style, I would tend to serve the chopped egg as a condiment. Put them in a small bowl on the side and let people pass and use as much as they want - along with the cheese.
I was making the lemon mint potato salad for a 4th of July meal when lo and behold, I realize I have no lemon! So I open the NYT food app looking for an alternate option and find this recipe. I had some leftover homemade tomatillo salsa from Sam Bittman’s enchilada recipe so I added that to my warm cooked potatoes, along with some green onion and chopped mint. Wow!! I may never go back to the other recipe! I will certainly try it as written for another meal because it looks delicious.
I streamlined things a bit by boiling the potatoes and eggs together. I cooked the potatoes for about 20 minutes (or until fork-tender) and kept the eggs in for 8 minutes. I diced the potatoes once cool. I recommend using 2-3 cloves of garlic and increasing the spices––I used paprika and turmeric.
We decided to have a Cinco de Mayo dinner. This was easy and so delicious. I added extra garlic and used the goat cheese but that is about it. I highly recommend this recipe, a great vegetarian alternative.
Eggs?
I streamlined things a bit by boiling the potatoes and eggs together. I cooked the potatoes for about 20 minutes (or until fork-tender) and kept the eggs in for 8 minutes. I diced the potatoes once cool. I recommend using 2-3 cloves of garlic and increasing the spices––I used paprika and turmeric.
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