Creamy Mexican Potato Salad Recipe

Recipe By Slurrp

Creamy Mexican Potato Salad is a delicious twist on the classic potato salad. It combines tender potatoes with a creamy dressing made with mayonnaise, sour cream, lime juice, and Mexican spices. This salad is packed with flavor from ingredients like jalapenos, red onions, cilantro, and corn. It is the perfect side dish for any Mexican-inspired meal or summer barbecue.

3.9
23 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Creamy Mexican Potato Salad
plan
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ingredients serve

Ingredients for Creamy Mexican Potato Salad Recipe

  • 0.33 pound Potatoes, Peeled And Diced
  • 0.08 cup Mayonnaise
  • 0.08 cup Sour Cream
  • 0.33 tablespoon Lime Juice
  • 0.17 teaspoon Ground Cumin
  • 0.17 teaspoon Chili Powder
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.33 No.s Jalap S, Seeded And Diced
  • 0.08 cup Diced Red Onion
  • 1/25 cup Chopped Fresh Cilantro
  • 0.17 cup Corn Kernels, Cooked And Cooled

Directions: Creamy Mexican Potato Salad Recipe

Cooking Directions

  • STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
  • STEP 2.In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, salt, and pepper.
  • STEP 3.Add the cooled potatoes, jalapenos, red onions, cilantro, and corn to the bowl. Gently toss to coat everything in the dressing.
  • STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 5.Serve the creamy Mexican potato salad chilled and garnish with additional cilantro, if desired.

Cooking Tips

  • For extra heat, leave the seeds in the jalapenos. If you prefer a milder flavor, remove the seeds and membranes.
  • You can make this potato salad ahead of time and store it in the refrigerator for up to 24 hours.
  • Feel free to add other ingredients like diced tomatoes, black beans, or avocado for extra flavor and texture.

Storage and Serving

  • Store any leftovers of the creamy Mexican potato salad in an airtight container in the refrigerator for up to 3 days.
  • This potato salad is a great side dish for grilled meats, tacos, or as a topping for nachos.
  • Serve it chilled for the best flavor and texture.
Nutrition
value
153
calories per serving
7 g Fat2 g Protein20 g Carbs4 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    2g
  • Carbs
    20g
  • Fiber
    4g

MacroNutrients

  • Carbs
    20g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    1mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    31mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp