Mexican Style Potato Salad
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.
Ingredients
- 2 lbs yukon gold potatoes
- 4 large eggs
- 1/2 red onion, finely diced
- 4 celery stalks, finely diced
- 1/4 bunch cilantro, finely chopped
- Water and salt, for cooking
Dressing
- 3/4 cup mayonnaise
- 1/2 cup Mexican cream
- 2 tbsp yellow mustard
- 1/3 cup pickles, finely diced
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1 cup cotija cheese or queso fresco, crumbled
- To taste ground black pepper
Final Touches
- To taste kosher salt
Instructions
Cook Potatoes and Eggs
- 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.
Dressing
- 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.