Mexican Potato Salad

Brighten up your picnic spread or summer gathering with this zesty and flavorful Mexican Potato Salad! This vibrant twist on a classic dish combines tender baby potatoes with a creamy dressing made from mayonnaise, sour cream, lime juice, and a hint of smoky cumin and chili powder. Packed with bold ingredients like diced jalapeño, sweet corn kernels, red onion, and fresh cilantro, this salad is elevated with the salty tang of crumbled cotija cheese and creamy avocado. Ready in just 35 minutes, this crowd-pleaser can be served chilled or at room temperature, making it perfect for potlucks or barbecues. Bursting with Mexican-inspired flavors, this dish is a must-try for potato salad lovers looking to spice things up!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds baby potatoes
• 0.5 cups mayonnaise
• 0.25 cups sour cream
• 3 tablespoons lime juice
• 1 teaspoons ground cumin
• 1 teaspoons chili powder
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 whole jalapeño, diced
• 0.5 cups red onion, finely chopped
• 0.25 cups cilantro, chopped
• 1 cups corn kernels (fresh, frozen, or canned)
• 0.5 cups cotija cheese, crumbled
• 1 whole avocado, diced

Directions

Step 1

Wash the baby potatoes thoroughly and cut any larger ones in half to ensure uniform cooking.

Step 2

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.

Step 3

In a mixing bowl, combine mayonnaise, sour cream, lime juice, ground cumin, chili powder, salt, and black pepper. Stir until smooth to create the dressing.

Step 4

Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large salad bowl.

Step 5

Add the diced jalapeño, red onion, chopped cilantro, corn kernels, and cotija cheese to the bowl with the potatoes.

Step 6

Pour the dressing over the potato mixture and gently toss to coat everything evenly.

Step 7

Fold in the diced avocado carefully to avoid mashing it.

Step 8

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 9

Before serving, give the salad a gentle toss and adjust seasoning with additional salt or lime juice if needed.

Step 10

Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	1832.7 grams (1832.7g)

Amount per serving	% Daily Value*
Calories	2634

Total Fat 162.00g	208%
Saturated Fat 44.80g	224%
Polyunsaturated Fat 0.00g
Cholesterol 275mg	92%
Sodium 3360mg	146%
Total Carbohydrate 265.90g	97%
Dietary Fiber 33.40g	119%
Total Sugars 30.00g
Protein 63.00g	126%

Vitamin D 0IU	0%
Calcium 1163mg	89%
Iron 13mg	73%
Potassium 5611mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 9.1%

Carbs: 38.3%