Pico de Gallo con Papas (Potato Pico de Gallo)
Elevate your traditional pico de gallo with hearty potatoes tonight!
Begin by washing and peeling the potatoes. Cut them into small cubes, about 1/2 inch each.
Place the cubed potatoes into a pot and cover them with water. Bring to a boil over high heat.
Once boiling, reduce to medium-high heat and let them cook for approximately 10 minutes, or until tender.
While the potatoes are cooking, dice the tomatoes, onion, jalapeño, and chop the cilantro.
After the potatoes are tender, drain them and let them cool for a few minutes.
In a large mixing bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Add in the cooled potatoes.
Squeeze the lime juice over the mixture and sprinkle with salt. Gently toss everything together until well combined.
Taste and adjust salt or lime juice as needed. Serve chilled or at room temperature.
4 servings
- Add a diced avocado for richness.
- Incorporate black beans for added protein and fiber.
- Stir in roasted corn for a sweet crunch.
- Make sure not to overcook the potatoes to keep them from becoming mushy.
- Use a ripe tomato for the best flavor.
- Let the dish rest for 30 minutes before serving to allow flavors to meld.
- fat: 0.5 grams
- fiber: 5 grams
- protein: 3 grams
- calories: 140
- carbohydrates: 30 grams
This dish provides a healthy dose of vitamins and minerals, while the potatoes add comforting carbs without excessive calories.
