Potato ‘Salad’ and Tomatillo Tacos
Published July 29, 2013
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in ½-inch dice
2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
1 small red or white onion, quartered lengthwise, then cut across the grain in thin slices
1 teaspoon Mexican oregano or fresh thyme
1 garlic clove, minced
3 eggs, hard-boiled and chopped
1 cup quick fresh tomatillo salsa
12 corn tortillas
About ¼ cup chopped cilantro, plus more for garnish
3 ounces goat cheese or queso fresco, crumbled
Nutritional analysis per serving
23 grams carbs; 43 milligrams cholesterol; 161 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 3 grams fiber; 216 milligrams sodium; 6 grams protein; 2 grams sugar
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 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.
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.
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.