Mexican Street Corn Potato Salad
A delightful twist on traditional potato salad that brings bold flavors and is perfect for gatherings and barbecues.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to a month, though the texture may change upon thawing. Adjust ingredient amounts to taste, and consider adding fresh herbs or other vegetables for variety.