Mexican street corn potato salad combines the heartiness of traditional potato salad with the vibrant flavors of elote, Mexico’s popular street food. This dish brings together tender potatoes, creamy dressing, and a kick of heat, making it a perfect side dish for picnics, potlucks, or barbecues. I remember the first time I made it; the explosion of flavors left everyone wanting more. Whether you’re hosting a summer gathering or just looking for a tasty twist on your typical potato salad, this recipe is sure to impress!
Why you’ll love this dish
This Mexican Street Corn Potato Salad is a delightful addition to any meal. It’s not only quick and easy to prepare but also budget-friendly, making it an excellent choice for busy weeknights or casual get-togethers. The colorful presentation and bold flavors are sure to be a hit, even among picky eaters. Plus, it’s versatile enough to serve at a family brunch, taco night, or festive holiday celebration.
“I made this for a cookout, and everyone devoured it! The combination of flavors and the creamy texture made it an instant favorite.” – Happy Home Cook
Preparing Mexican Street Corn Potato Salad
Crafting this potato salad is a breeze! The process involves boiling the potatoes until they’re tender, mixing in a few simple ingredients, and allowing the salad to chill for maximum flavor. You can expect a wonderfully creamy and spicy salad that’s as satisfying as it is delicious.
What you’ll need
- 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
- 2 teaspoons kosher salt (for boiling potatoes)
- 6 hard-boiled eggs, chopped small (optional)
- 1 cup mayonnaise
- 1/4 cup chicken or vegetable stock
- 1-3 tablespoons Cholula hot sauce
Feel free to swap the mayonnaise for Greek yogurt for a lighter version or omit the hard-boiled eggs for a vegan-friendly treat.
