Creamy Mexican Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
• STEP 2.In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, salt, and pepper.
• STEP 3.Add the cooled potatoes, jalapenos, red onions, cilantro, and corn to the bowl. Gently toss to coat everything in the dressing.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the creamy Mexican potato salad chilled and garnish with additional cilantro, if desired.

Cooking Tips

• For extra heat, leave the seeds in the jalapenos. If you prefer a milder flavor, remove the seeds and membranes.
• You can make this potato salad ahead of time and store it in the refrigerator for up to 24 hours.
• Feel free to add other ingredients like diced tomatoes, black beans, or avocado for extra flavor and texture.

Storage and Serving

• Store any leftovers of the creamy Mexican potato salad in an airtight container in the refrigerator for up to 3 days.
• This potato salad is a great side dish for grilled meats, tacos, or as a topping for nachos.
• Serve it chilled for the best flavor and texture.