mexikanischer Kartoffelsalat, würzig, aromatisch, einfach gut. //mexican potatosalad. Recipe also in english!

mexican potatosalad

Vorbereitungszeit 15 Minuten
Zubereitungszeit 30 Minuten
Gesamtzeit 45 Minuten
Portionen 6
Kalorien 324 kcal
Autor Marsha


  • 1.5 kg potatoes
  • 400 g ground beef lean
  • 1 onion diced
  • 1 garlic clove minced
  • 150 g corn from a can
  • 150 g black beans from a can
  • 250 g fresh tomatoes cut bite-size
  • 1/2 iceberg lettuce or any other to your liking, cut bite-size
  • for the spice:
  • 1/4 tsp. chilli powder
  • 1 tsp. salt
  • 1/2 tsp. paprika powder sweet
  • 1/4 tsp.oregano dried
  • 1/2 tsp. cumin
  • 1/2 tsp. cilantro ground
  • 1/4 tsp. pepper ground
  • - you can also use a taco spice you already have at home


  1. first cook the potatoes in the skin
  2. let them cool down, peel and cut them and put them in a big bowl.
  3. mix the spices together in a small bowl
  4. add a tsp. of oil in a big pan and fry the onion and the garlic briefly.
  5. Add the ground beef and fry until it´s cooked and crumbly.
  6. Now most of the spice mix and stir thouroughly. Taste and add salt if needed.
  7. Dust the leftover spice over the potatoes and stir carefully
  8. Add the corn and the beans into the pan, stir and warm everything up.
  9. Now add to the potatoes and stir again.
  10. Check if more spices are needed.
  11. before serving add the tomatoes and the lettuce and stir one last time
Nutrition Facts
mexican potatosalad
Amount Per Serving (1 g)
Calories 324 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 5g6%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.