Mexican Street Corn Potato Salad
A delightful twist on traditional potato salad with flavors of summer and street food, perfect for gatherings.
Ingredients
For the salad
- 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 according to taste
Instructions
Preparation
- Boil the peeled and chopped potatoes with kosher salt until tender, about 10-15 minutes. 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.
- Gently mix until well combined. Adjust the amount of hot sauce to your preference.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
For extra spice, add diced jalapeños or extra Cholula hot sauce. Use fresh herbs like cilantro or lime juice to enhance flavors. Add crunch with roasted corn or diced bell peppers.