Mexican Street Corn Potato Salad is a delightful twist on traditional potato salad that brings a fiesta to your table. This dish is not only simple to make but also packs a punch with its bold flavors. It’s perfect for family gatherings, summer barbecues, or just a busy weeknight when you want something hearty and satisfying.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 245
Protein: 6g
Carbohydrates: 30g
Fat: 12g
Fiber: 2g
Sugar: 1g
Sodium: 360mg
Why Make Mexican Street Corn Potato Salad
This Mexican Street Corn Potato Salad is a fantastic choice for anyone looking to add a little flair to the classic potato salad. With its vibrant ingredients, this dish is not only visually appealing but also holds numerous health benefits. Potatoes are a great source of vitamins C and B6, while the addition of Cholula hot sauce gives an enjoyable kick without overpowering the other flavors. Plus, it’s highly customizable! You can easily adjust the amount of hot sauce or add your favorite veggies, making it suitable for various taste preferences and dietary needs.
How to Make Mexican Street Corn Potato Salad Step by Step
Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
Directions
- Boil the chopped russet potatoes in salted water until tender. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs (if using), mayonnaise, chicken or vegetable stock, and Cholula hot sauce.
- Mix everything well to combine and season to taste with additional salt or hot sauce.
- Serve chilled or at room temperature.
How to Serve Mexican Street Corn Potato Salad
Mexican Street Corn Potato Salad is versatile and pairs beautifully with grilled meats. Serve it alongside barbecued chicken or steaks for a hearty meal. It also works wonderfully as a side dish for a fresh green salad or even taco night. Drizzle some extra hot sauce on top for guests who like an additional kick!
How to Store Mexican Street Corn Potato Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you wish to reheat, do it gently in the microwave, but be aware that the texture might change. This salad can also be frozen for up to a month, though the potatoes may become mushy once thawed.
Expert Tips for Cooking Mexican Street Corn Potato Salad
- Ensure potatoes are cut into even pieces for consistent cooking.
- Adjust the level of Cholula hot sauce based on your heat preference.
- Add fresh cilantro or lime juice for an added punch of flavor.
- Omit the eggs for a lighter, vegan-friendly option.
- Try mixing in diced bell peppers or jalapeños for extra crunch.
Delicious Variations of Mexican Street Corn Potato Salad
For a spicy variation, add diced jalapeños or a dash of cayenne pepper. If you prefer herbaceous notes, incorporate fresh dill or parsley. You can also switch up the dressing by using Greek yogurt instead of mayonnaise for a healthier twist, or add a splash of lime juice for a citrusy flavor.
Conclusion
Don’t miss out on trying Mexican Street Corn Potato Salad. Its vibrant flavor and easy preparation make it a must-try dish for any occasion. Whether for a family meal or a potluck, this salad is sure to be a crowd-pleaser!
Mexican Street Corn Potato Salad
Ingredients
Main Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 pieces hard-boiled eggs, chopped small (optional) Optional ingredient
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce Adjust based on heat preference
Instructions
Preparation
- Boil the chopped russet potatoes in salted water until tender. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs (if using), mayonnaise, chicken or vegetable stock, and Cholula hot sauce.
- Mix everything well to combine and season to taste with additional salt or hot sauce.
- Serve chilled or at room temperature.
