Mexican Street Corn Potato Salad
A delightful twist on traditional potato salad, combining creamy flavors with the vibrant essence of Mexican street corn.
Ingredients
Main Ingredients
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt
- 6 pieces hard-boiled eggs, chopped small (optional) Optional for added protein
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce Adjust based on spice preference
Instructions
Preparation
- Boil the chopped potatoes in salted water until tender. Drain and let cool slightly.
- If using, chop the hard-boiled eggs and set aside.
- In a large bowl, combine the mayonnaise, stock, and Cholula hot sauce. Adjust the hot sauce to taste.
- Add the cooled potatoes and hard-boiled eggs to the dressing and mix gently until well combined.
- Serve chilled or at room temperature.
Notes
Serve alongside grilled chicken or barbecued ribs for a vibrant meal. It can be stored in the fridge for up to 3 days. Reheat gently if desired. Avoid freezing.