Mexican Potato Salad
Ingredients
- 2 lbs yukon gold potatoes
- 1/2-3/4 cups mayo, store bough or homemade homemade recipe link in post
- 1/4 cup dice red onion regular or pickled onions for a tangy flavor
- 1 whole jalapeno, diced or pickled jalapenos diced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika (regular)
- 1/2 teaspoon smoked paprika
- 1 ear corn on the cob, browned/charred over on the grill or stove top flame, orin a skillet. or 1/2- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- 1/4 cup diced cilantro about 15-20 stems
- salt and pepper to taste
Instructions
- Scrub potatoes, then place whole potatoes in a pot of water. Cover potatoes by 1 inch of water, bring to a boil.
- Cook the potatoes until a knife comes out easily usually taking 15-20 minutes. You want the potatoes to be tender because consuming cold "hard" potatoes isn't the desired texture.
- Drain the potatoes when the desired doneness is reached.
- Fill the pot of potatoes with cold water and let the potatoes sit in the cold water for 5 minutes. Add ice if you need to chill them faster.
- Cut potatoes into 1 inch chunks, or place potatoes in the fridge if you want to wait until they are cold.
- In a medium bowl add diced potatoes, mayo, onion, jalapeno, chili powder, paprika, smoked paprika, cilantro, corn, lime juice, along with salt and pepper.
- Stir well to combine all the ingredients.
- Chill the potato salad, this will enhance the flavor of the potato salad.
- Keep potato salad chilled until ready to serve.
- If you want to reserve a tablespoon of some items to top the potato salad for after it's all mixed for a pretty presentation.