Mexican Style Potato Salad

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Elevate your outdoor celebrations with a side dish that’s equal parts creamy, crunchy, and crave-worthy: Mexican-Style Potato Salad!

This Mexican-Style Potato Salad is a flavorful twist on the classic recipe. Regardless of where you’re from, chances are you have a family variation of potato salad that’s been passed down through generations. Its ease of preparation and delicious taste make it a crowd-pleaser that brings people together. 

In Mexico and the USA, potato salad is a staple at Carne Asadas (Mexican-style barbecues) and other gatherings, where it’s often served alongside grilled meats and traditional side dishes. 

What unites us is the desire to share food and connect with others, and Mexican-Style Potato Salad is the perfect addition to any menu where people come together to enjoy good food and company.

Classic Potato Salad 

A traditional potato salad is crafted with perfectly cooked potatoes – soft, tender, yet still firm to the bite – and then tossed in a rich, creamy dressing that’s bursting with flavor. 

This velvety dressing strikes the perfect balance between tangy and smooth, creating a harmonious fusion of flavors. When combined with a colorful group of crunchy vegetables and fragrant fresh herbs, it becomes the star of any outdoor gathering, from picnics and barbecues to potlucks and carne asadas.

Potato Salad Ingredients

• Yukon potatoes are buttery, yellow, fresh, and have thin skin, holding their shape when cooked, and are naturally sweet, pairing well with other ingredients.
• Eggs provide a protein boost, add creaminess, and offer a contrast in texture.
• Red onion adds a pop of color and mild, slightly sweet flavors.
• Celery adds texture, is slightly sweet and mild, and makes potato salad interesting.
• Cilantro has a bright, citrusy, and fresh flavor.

The Dressing

• Mayonnaise binds the ingredients, adds creaminess, flavor, and moisture.
• Mexican Crema complements mayonnaise with its mild sweetness, creaminess, and authenticity to Mexican flavors.
• Yellow mustard cuts through the richness of the potatoes, mayo, and cream to bring balance with its tangy qualities.
• Pickles add sour, salty, and tangy flavors, bringing balance and providing contrast.
• Lemon adds brightness, acidity, and opens up flavors.
• Paprika has smoky, earthy, and rich flavors.
• Cotija Cheese is made from cow’s milk, has a salty flavor, and a crumbly texture, originating from Cotija, Michoacán, Mexico.

How to Make Potato Salad 

Peel the potatoes or leave the skin on, depending on your preference, and dice them into small, uniform pieces. Cook them in a medium pot with salted simmering water until tender but still firm (10-12 minutes).

Hard boil eggs in a saucepan with simmering water for 8-10 minutes, or until the yolks are set. Then, transfer them to an ice bath to stop the cooking process. Once cooled, peel and dice the eggs. As far as the potatoes, drain and lay them over a rack to cool down completely. 

Mash 1 cup of cooled potatoes in a large bowl. Add dressing ingredients and mix well.

Then, add red onion, celery, cilantro, remaining potatoes, and eggs.

Mix until combined. Season with salt to taste. Chill in the fridge for 1 hour, then garnish with cilantro, red onion, and Cotija cheese before serving.

Tips for Maximum Freshness

While it’s best to make potato salad the day of serving for maximum flavor, some prep work can be done ahead of time to make the process easier. To simplify the process, prepare the following ingredients ahead of time:

• Hard-boiling eggs
• Cook potatoes
• Dice, chop veggies and herbs

On the day of serving, simply prepare the dressing and toss everything together. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Once prepared, the potato salad can be stored in an airtight container in the refrigerator for up to 24 hours without compromising its flavor. However, please note that this recipe does not freeze well, so it’s best to consume it within a day or two.

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Avoid a Mushy Disaster!

When it comes to potato salad, the right potato variety is crucial to avoid a mushy, unpleasant texture. Look for potatoes that are waxy, firm, and hold their shape well. Not only will they taste great, but they’ll also maintain a pleasant texture when cooked. Here are some top picks:

• Yukon Gold potatoes
• Red potatoes
• Fingerling potatoes
• New Potatoes

Steer clear of Russet potatoes for this salad, as they’re better suited for creamy mashed potatoes. Their high starch content makes them prone to becoming mushy.

Peel or Don’t Peel: The Choice is Yours!

When working with potatoes, I prefer to keep the skin on to retain the fiber content. However, it’s entirely up to you – feel free to peel them if you prefer! If you do choose to keep the skin, consider using red potatoes to add a pop of color and excitement to your salad. 

Types of Cheese

When it comes to cheese, I’m a fan of Cotija because of its rich, bold flavor. However, I always keep in mind its saltiness level to ensure I add the right amount at the end, avoiding an overly salty dish. If you prefer a milder cheese, Queso Fresco is an excellent option – it’s just as delicious, but with a lower salt content.

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Mexican Style Potato Salad.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.

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More Carne Asada Sides (Barbecue)

• Carne Asada
• Refried Beans
• Pickled Carrots
• Green Salsa Taquera
• Mexican White Rice
• Mexican Street Corn
• Roasted Guacamole

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