Mexican Street Corn Potato Salad

Step-by-step instructions

Ready to dive into the cooking? Follow these simple steps:

Begin by boiling the chopped potatoes in salted water until they are tender. Drain and allow them to cool.
In a large mixing bowl, combine the cooled potatoes with the chopped hard-boiled eggs (if using).
In a separate bowl, whisk together the mayonnaise, chicken or vegetable stock, and Cholula hot sauce until fully combined.
Pour the spicy dressing over the potato mixture and gently fold until everything is well mixed.
Chill the salad in the refrigerator for at least 30 minutes before serving. This step allows the flavors to come together beautifully!
Enjoy the salad as a delightful side or main dish!

Best ways to enjoy it

This Mexican Street Corn Potato Salad shines on its own but can also be elevated with creative serving ideas. Try garnishing it with fresh cilantro, crumbled cotija cheese, or a squeeze of lime for added zest. It pairs wonderfully with grilled meats, tacos, or even as a topping for baked potatoes. Serve it in a beautiful bowl to create a visually appealing presentation that will impress your guests!

Keeping leftovers fresh

Storing this potato salad is easy! Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. If you won’t consume them within that time frame, consider freezing the salad, but keep in mind that the texture of the potatoes may change after thawing.

For safety, always ensure that the salad is kept refrigerated, and try to avoid leaving it out at room temperature for more than two hours, especially during warm weather.

Helpful cooking tips

Here are some helpful tips to ensure your potato salad turns out perfectly:

Make sure to boil your potatoes just until tender – overcooking can lead to mushy salad.
If you prefer a creamier texture, adjust the mayonnaise and stock ratios to suit your taste.
Don’t skip the chilling step! Allowing the salad to rest in the fridge helps the flavors meld beautifully.
Involve your kids! Let them sprinkle in the spices or mix the salad; it can be a fun family activity.

Creative twists

Feel free to play around with this recipe to suit your taste. Here are a few variations you might enjoy:

Swap out the Cholula hot sauce for Sriracha if you prefer a different heat profile.
Add in diced jalapeños for an extra kick.
Try mixing in roasted corn for a more authentic Mexican street corn experience.
For a smoky flavor, consider adding some smoked paprika to the dressing.

FAQs

What is the prep time for this potato salad?

The prep time is approximately 20 minutes, plus an additional 30 minutes for chilling.

Can I use other types of potatoes?

Absolutely! Yukon Gold potatoes are a great alternative for a creamier texture, but russet potatoes work perfectly here.

How long can I store this potato salad?

You can keep the salad in the fridge for up to 3 days in an airtight container. Just stir well before serving again.

Is there a way to make this salad vegan?

Yes! Use vegan mayonnaise and vegetable stock to keep it plant-based. Omit the eggs for a lighter option.