Mexican Style Potato SaladJump to Recipe
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Mexican Style Potato SaladCourse: SidesCuisine: MexicanDifficulty: Easy
Wether for a gathering or weekday dinner, a good potato salad is always to love. Let me show you my very best version of a Mexican style potato salad.
2 lbs yokon gold potatoes
* Water, salt for cooking
4 ea eggs, large
* Water for cooking
1 ea small red onion, diced
4 stalks celery, diced
1/4 bunch cilantro, chopped
3/4 cup mayo
1/2 cup Mexican cream
2 TBSP mustard, yellow
1/3 cup pickles, finely diced
1 TBSP lemon juice
1/2 tsp paprika, smoked
1 cup cotija cheese
To taste black pepper
To taste, salt
- Peel or leave the skin on the potatoes. Dice them into small pieces and transfer into a medium pot. Cover with water until the waterline is about one inch over the potatoes. Bring to a boil over medium-high heat.
- At the same time, start the hardboiled eggs. Place the eggs in a sauce pan, cover them with water, bring to a boil. As soon as the pots reach a boil, lower to medium-low heat. That way, they reach a gentle simmer. Generously season the potatoes with salt and allow them to fully cook until tender but firm, about 12-15 minutes. Cook the eggs until the yolk is firm, about ten minutes after they begin simmering. Then, remove from the water and transfer into an ice water bath to stop the cooking process. Once cooled, peel the shell and dice. As far as the potatoes, drain and lay them over a rack to cool down completely.
- Dressing: Transfer one cup of the cooked potatoes into a large bowl and using a potato masher, mash them down. Next, add in all the ingredients for the dressing and mix to combine. Lastly, mix in the red onion, celery, cilantro, remainder of the potatoes and eggs until well combined. Taste, add more salt if needed. Garnish with chopped cilantro. Serve right away or cover and store in the fridge until ready to serve.
- If making carne asada, pair with these sides: Mexican street corn, Mexican beans, Mexican rice, Mexican salsa, Guacamole, Refried beans, Corn tortillas.