Mexican Street Corn Potato Salad
A delightful twist on a classic dish, blending creamy potato salad with the bold flavors of Mexican street corn, perfect for gatherings and BBQs.
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 for added protein
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce Adjust based on desired spice level
Instructions
Preparation
- Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs (if using), mayonnaise, stock, and Cholula hot sauce.
- Mix everything until well combined.
- Adjust seasoning with more salt or hot sauce as needed.
- Serve chilled or at room temperature.
Notes
This dish pairs perfectly with grilled chicken or steak. For a complete fiesta experience, consider adding spicy salsa or guacamole as an accompaniment. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze tightly sealed.