A zesty mexican-style potato salad.
Main Ingredients : IMPERO Bocconcini, Potatoes, Vegetables
Preparation Time : 20 minutes + 30 minutes Resting Time:
Cooking Time : 20 minutes
Level of Difficulty : Medium
Vegetarian : Yes
Ingredients (for 2-3)
- 2 Garlic cloves, minced.
- 1 Onion, chopped.
- 1 Green Chillies, cut into slices.
- 3 medium Potatoes, peeled and cut into quarters.
- Spices (Salt, Pepper, Cumin, Oregano)
- 1 small bunch Cilantro, stemmed and coarsely chopped.
- 2 tbsp. Olive oil.
- 1 Lime, juice.
- 250g IMPERO Bocconcini, cut into quarters.
- 150g Corn
- 2 Tomatoes
- 1 Red Bellpepper, cut into thin slices.
Preparation
1. Boil the potatoes in water until soft.
2. In the meanwhile, fry the garlic and onions in the pan. Once the onions are translucid, add the chillies and the spices, cook for 5 more minutes and take off the heat.
3. Add the boiled potatoes, lime juice, olive oil, cilantro, mix, cover and set aside until cooled.
4. Add the bocconcini, the corn, the tomatoes and the bellpeppers before serving as appetizer or with chicken tikka and rice.
