Mexican Potato Salad Recipe

Name: Mexican Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. small red-skinned potatoes, skins on, quartered lengthwise; 1 cup frozen white corn, thawed; 1 small yellow onion, chopped (about 3/4 cup); 2 cloves garlic, minced; 1 plum tomato, diced; 1/2 cup canned, whole, fire-roasted chiles (about 5), diced and seeded; 1/2 cup soy mayonnaise; 1 Tbs. Dijon mustard; Juice of 1 lime (about 1/4 cup); 1/4 cup chopped fresh cilantro; 1/2 tsp. sea salt; 1 tsp. dried cilantro

Servings: persons

2 1/2 lb. small red-skinned potatoes, skins on, quartered lengthwise
1 cup frozen white corn, thawed
1 small yellow onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 plum tomato, diced
1/2 cup canned, whole, fire-roasted chiles (about 5), diced and seeded
1/2 cup soy mayonnaise
1 Tbs. Dijon mustard
Juice of 1 lime (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/2 tsp. sea salt
1 tsp. dried cilantro

1
Cover potatoes with lightly salted water in 5-quart saucepan.
2
Bring to a boil over medium-high heat.
3
Reduce heat to medium, and cook for 20 minutes, or until tender.
4
Drain and cool.
5
Place potatoes in large bowl, and add corn, onions, garlic, tomatoes and chiles.
6
Stir with a large, slotted spoon.
7
Make shallow well in center of potato mixture, and add soy mayonnaise, mustard and lime juice.
8
Mix thoroughly, and add fresh cilantro and sea salt.
9
Sprinkle with dried cilantro, cover and chill one hour, or until ready to serve.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lb. small red-skinned potatoes, skins on, quartered lengthwise, 1 cup frozen white corn, thawed, 1 small yellow onion, chopped (about 3/4 cup), 2 cloves garlic, minced, and more.

Yes, Mexican Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Potato Salad

How did you like this recipe?

Frequently Asked Questions