Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives

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Mexican Potato Salad

By Mary McDougall, M.D., Dr. McDougall's Health and Medical Center

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves 6-8


  • 2 pounds red potatoes, cut into chunks
  • 1 cup frozen corn kernels, thaw
  • 1 large tomato, chopped
  • 1 bunch of scallions, chopped
  • 1/2 cup fresh salsa (See recipe above)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro or parsley
  • freshly ground pepper


  • Place the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat, cover, and cook for 30 minutes, or until just tender. (Donít let them get too soft).
  • Remove from the heat, drain, and place in a large bowl.
  • Add the corn, tomato, and scallions.
  • Combine the salsa and lime juice.
  • Pour over the salad and mix well.
  • Add the cilantro or parsley and a few twists of pepper.
  • Mix gently and serve at once.
  • Variation: This salad can also be chilled before serving, and it is just as good the next day, so I always make lots of it.
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