Mexican-Style Potato Salad

Ingredients

In this Mexican adaptation of the Japanese potato salad, we incorporate Mexican spices and flavors to give it a distinctively Mexican taste. The addition of bell peppers, sweet corn, and red onions adds a fresh and vibrant element to the salad. The dressing is also modified to include lime juice and Mexican spices, giving it a tangy and zesty kick. We alse have the original recipe for Japanese Potato Salad, so you can check it out.

• 4 large potatoes, boiled and cubed (about 800g / 1.75 lbs) 4 large potatoes, boiled and cubed (about 800g / 1.75 lbs)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup sweet corn kernels (160g) 1 cup sweet corn kernels (160g)
• 1/2 red onion, finely diced 1/2 red onion, finely diced
• 1/2 cup mayonnaise (120g) 1/2 cup mayonnaise (120g)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 32g, 5g
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the boiled and cubed potatoes, diced bell peppers, sweet corn, and finely diced red onion.
2. 2.
   In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, cumin powder, salt, and pepper until well combined.
3. 3.
   Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
4. 4.
   Adjust the seasoning according to taste.
5. 5.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are just tender. Overcooking can result in mushy potatoes, which will affect the texture of the salad.
• Bell peppers — For added flavor and texture, you can lightly roast the diced bell peppers before adding them to the salad.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor. Adjust the amount according to your preference for tanginess.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeno pepper to the dressing.
• To add some extra crunch, you can sprinkle toasted pumpkin seeds or crushed tortilla chips on top of the salad before serving.
• If you prefer a creamier texture, you can mash some of the boiled potatoes before mixing them with the dressing.

Serving advice

Mexican-Style Potato Salad is best served chilled as a side dish alongside grilled meats, tacos, or enchiladas. It also makes a great addition to any potluck or picnic spread.

Presentation advice

Garnish the potato salad with a sprinkle of chopped fresh cilantro or parsley to add a pop of color. Serve it in a vibrant bowl or on a platter to showcase the colorful ingredients.