Mexican Potato Salad
Creamy Mexican-Inspired Potato Salad with Corn, Lime & Jalapeño
Ingredients:
2 lbs baby potatoes (red or yellow), halved
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon lime zest
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup canned corn, drained
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, deseeded and minced
1/4 cup chopped fresh cilantro
Directions:
Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain and cool completely.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lime juice, lime zest, smoked paprika, salt, and pepper.
Add cooled potatoes to the bowl along with corn, bell pepper, red onion, jalapeño, and cilantro.
Gently toss until everything is evenly coated. Adjust seasoning to taste.
Chill in the refrigerator for at least 1 hour before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 290 kcal | Servings: 6 servings
#mexicanpotatosalad #potatosaladrecipe #mexicanflavors #creamyandsavory #easybbqside #summerrecipes #limeandjalapeno #cornsalad #southwestside #spicypotatosalad #comfortfood #potatodish #picnicfood #boldflavors #easyentertaining #coldside #potatolovers #vibrantsalad #zestyflavors #mexicaninspired
This Mexican Potato Salad brings bold flavors with lime, cilantro, and jalapeño in every bite!
A summer BBQ must-have!
Mexican Potato Salad
Creamy Mexican-Inspired Potato Salad with Corn, Lime & Jalapeño
Ingredients:
2 lbs baby potatoes (red or yellow), halved
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon lime zest
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup canned corn, drained
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, deseeded and minced
1/4 cup chopped fresh cilantro
Directions:
Place potatoes in a large pot, cover with water, and bring to a boil. Cook for 12–15 minutes, or until fork-tender. Drain and cool completely.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lime juice, lime zest, smoked paprika, salt, and pepper.
Add cooled potatoes to the bowl along with corn, bell pepper, red onion, jalapeño, and cilantro.
Gently toss until everything is evenly coated. Adjust seasoning to taste.
Chill in the refrigerator for at least 1 hour before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 290 kcal | Servings: 6 servings
#mexicanpotatosalad #potatosaladrecipe #mexicanflavors #creamyandsavory #easybbqside #summerrecipes #limeandjalapeno #cornsalad #southwestside #spicypotatosalad #comfortfood #potatodish #picnicfood #boldflavors #easyentertaining #coldside #potatolovers #vibrantsalad #zestyflavors #mexicaninspired
This Mexican Potato Salad brings bold flavors with lime, cilantro, and jalapeño in every bite! 🥔🌽🌶️ A summer BBQ must-have!
