Potato ‘Salad’ and Tomatillo Tacos
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Makes 12 tacos
- 1½pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in ½-inch dice
- 2tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oil
- 1small red or white onion, quartered lengthwise, then cut across the grain in thin slices
- 1teaspoon Mexican oregano or fresh thyme
- 1garlic clove, minced
- 3eggs, hard-boiled and chopped
- 1cup quick fresh tomatillo salsa
- 12corn tortillas
- About ¼ cup chopped cilantro, plus more for garnish
- 3ounces goat cheese or queso fresco, crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
161 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 216 milligrams sodium
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.
Powered byPreparation
- 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.
Tip
- Advanced preparation: You can steam the potatoes several hours or even a day before you proceed with Step 2.
Private Notes
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Cooking Notes
Mike Dunham
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.
josee
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.
Gina
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.
dm
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.
R
Eggs?
Gina
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.
Nathan Brasfield
I made the quick tomatillo salsa by Shulman, and loved it. However, we felt the tacos were just ok. It seems like it could some red flavors, such as smoked paprika and/or chili powder or something tomatoey. And while I love thyme, it didn't work well for me in this recipe, and that was probably the major stumbling block.
josee
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.
Elissa Eckman
excellent recipe...except for steaming tortillas..they got too soft and had to be crisped in oven
Hank
The ingredient list mentions 3 eggs, hard-boiled and chopped. There is no mention of where to add the eggs in the recipe.
Mike Dunham
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.
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