Ensalada de Papa Mexicana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Mexican potato salad with hard-boiled eggs, ham, pickled jalapeños, and a crema-based dressing. It's tangy and satisfying, perfect alongside grilled meats or as a potluck contribution.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ½ pounds potatoes (peeled and diced)
- 1 cup carrots (diced)
- 3/4 cup peas
- 2 hard-boiled eggs (chopped)
- ⅔ cup ham (roughly chopped)
- 1/3 cup red onion (finely chopped)
- 1 cup Mexican crema
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ¼ cup pickled jalapeños (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Totopos or saltine crackers (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1727mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.