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Potato ‘Salad’ and Tomatillo Tacos

5.0(93)

The filling for these tacos can also stand alone as a potato salad, but it’s very nice and comforting inside a warm tortilla.

by Martha Rose Shulman

Dinner, Easy, Lunch, Main Course

Servings

Makes 12 tacos

Total time

45 min

Calories / serving

161 kcal

Ingredients (10)

serves

1 1/2 pounds waxy potatoes like red bliss or white creamers, scrubbed and cut in 1/2-inch dice
2 tablespoons extra virgin olive oil, sunflower oil, grapeseed oil or canola oilextra-virgin-olive-oil
1 small red or white onion, quartered lengthwise, then cut across the grain in thin slicesonion
1 teaspoon Mexican oregano or fresh thymethyme
1 garlic clove, mincedgarlic
3 eggs, hard-boiled and choppedegg
1 cup quick fresh tomatillo salsasalsa
12 corn tortillascorn-tortillas
About 1/4 cup chopped cilantro, plus more for garnishcilantro
3 ounces goat cheese or queso fresco, crumbled

Instructions (4 steps)

01Steam 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.
02Heat 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 1/2 cup of the salsa and the cilantro and stir together.

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Rich recipe — supports nutrition-aware planning.