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Mexican Potato Salad

Prep Time10 minutes
Total Time25 minutes
Course: Main Dish Side Dish
Cuisine: American, Mexican
Keyword: corn, jalapeno, mayo, potato, potato salad, side dish, Taco

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.