Mexican Potato Salad
Servings: 6
Ingredients
- 2 lbs baby potatoes halved
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 4 cups corn fresh, frozen, or canned drained
- 1 cup cotija cheese
- 1/4 cup cilantro chopped
- Hot sauce or Tajín for topping
Instructions
- Bring a large pot of water to boil and boil the potatoes until they are just fork tender. You do not want the potatoes to break when stabbing. Drain and let cool for 10-15 minutes.
- While the potatoes cook, char the corn in a skillet over medium to high heat for 5-7 minutes. Let cool.
- In a medium bowl whisk together the salt, pepper, chili powder, garlic powder, cumin, mayonnaise, sour cream and lime juice. Stir until completely mixed together. Set aside.
- To a large bowl add the potatoes, corn, cotija cheese, cilantro and the dressing. Toss around until coated.
- Top with extra cotija, cilantro and Tajín before serving.
Notes
Tips and tricks!
Let the potatoes cool slightly before mixing so the dressing stays creamy and doesn’t get oily.
Charring the corn adds the best smoky street corn flavor, so don’t skip that step.
Fresh lime juice makes a huge difference in flavor compared to bottled juice.
Add diced jalapeños for extra heat and crunch.
Cotija cheese can be swapped with feta cheese if needed.
This potato salad tastes even better after chilling in the fridge for 30 minutes before serving.
Store leftovers in an airtight container in the fridge for 3-4 days.
Let the potatoes cool slightly before mixing so the dressing stays creamy and doesn’t get oily.
Charring the corn adds the best smoky street corn flavor, so don’t skip that step.
Fresh lime juice makes a huge difference in flavor compared to bottled juice.
Add diced jalapeños for extra heat and crunch.
Cotija cheese can be swapped with feta cheese if needed.
This potato salad tastes even better after chilling in the fridge for 30 minutes before serving.
Store leftovers in an airtight container in the fridge for 3-4 days.