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mexican potato salad

Spicy Mexican Potato Salad

Delicious Spicy Mexican Potato Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Calories: 1450
Ingredients Method

Ingredients
  

For the base:
  • 2 lb potatoes (peeled and cut into 1-inch cubes)
  • 1 ear corn
For the dressing:
  • 3/4 cup mayo (I prefer Hellmann's for a creamier texture)
  • 1/4 cup red onion
  • 1 jalapeno
  • 3 tbsp lime juice (freshly squeezed for best acidity)
  • 1/4 cup cilantro
  • 1 tsp chili powder (I like McCormick brand for consistent heat)
  • 1/2 tsp paprika
  • 3/4 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • salt to taste
  • pepper to taste

Method
 

  1. While you're waiting for water to boil, prepare all your ingredients: dice the red onion into small pieces, mince the jalapeno (remove seeds if you prefer less heat), chop the cilantro, and cut the corn kernels from the cob. In a small bowl, combine the chili powder, paprika, smoked paprika, ground cumin, and garlic powder—toasting these spices together for just 30 seconds in a dry pan before mixing will intensify their flavors and add depth to your salad. I like to do this extra step because it makes a noticeable difference in how vibrant the final dish tastes.
  2. Bring a large pot of salted water to a boil, then add the cubed potatoes. Boil for 15-20 minutes until they're tender when pierced with a fork but still hold their shape—you want them cooked through but not mushy. Drain immediately and transfer to a bowl of ice water or cold running water for 5 minutes to stop the cooking process and set the texture. This cooling step is crucial because it prevents the potatoes from becoming mushy when mixed with the creamy dressing.
  3. In a large mixing bowl, combine the mayo with the freshly squeezed lime juice and stir until smooth and well combined. The lime juice not only adds brightness but also slightly thins the mayo to a perfect consistency for coating the potatoes. Add the toasted spice mixture from Step 1 and stir thoroughly to distribute the flavors evenly throughout the dressing.
  4. Drain the cooled potatoes from Step 2 and add them to the dressing bowl along with the diced red onion, minced jalapeno, and corn kernels from Step 1. Add the chopped cilantro and gently fold everything together until the potatoes are evenly coated with the creamy dressing. Taste and adjust seasoning with salt and pepper as needed—I find that a little extra salt at the end really brings out the flavors, so don't be shy.
  5. Cover and refrigerate the potato salad for at least 1 hour before serving—this resting time allows all the flavors to meld together beautifully and gives the salad the perfect chilled temperature. If making ahead, it keeps well refrigerated for up to 3 days.