While making a Mexican Meatloaf to celebrate my Dad’s birthday in 2012, I decided that I needed the perfect potato recipe to accompany the meatloaf.
I was inspired by one of my favorite Oklahoma Mexican food restaurants, Ted’s Escondido, to make these Mexican Potatoes. On their menu, they’re called “Pappas Mexicanos” and they’re described as a delicious combination of potatoes, cream, onions and spices.
I knew that they would be the perfect side dish for the Mexican Meatloaf. So I created my own version at home!
These Mexican Potatoes have been a staple at my house ever since! I still love serving them with the meatloaf, but they’re also the perfect side dish for a number of Mexican recipes.
Boiled, then baked garlic, parsley smashed potatoes are tossed in basil pesto with arugula & green onions for a delicious twist on traditional potato salad!
Growing up, I was never a fan of potato salad. To be fair, I wasn’t a fan of a lot of foods. Blasphemy, I know! The food blogger that was a picky eater growing up, say it ain’t so, oh, but it is!
A few years after moving to California for college, I started trying new foods and recipes, and realized what I had been missing all of these years! Ahem, guacamole, the green stuff, freaking delicious! Fish, sushi, yes, please! But one thing I can say I’ve never really taken a liking to is potato salad. I’m guessing my aversion to mayonnaise might have a little something to do with that!
So today I’m making a potato salad that’s colorful, flavorful, sans mayonnaise and filled with tons of green goodness!