Mexican potato salad is a zesty twist on a staple side dish. Potatoes are tossed in a creamy dressing flavored with chipotle chiles, lime juice, green onion and fresh cilantro. Red bell pepper and avocado add a pop of color. This is a great salad to serve at barbecues or as an alternative to rice and beans on taco night.
Mexican Potato Salad
3 pounds red potatoes, cleaned and cubed
1/2 cup mayonnaise
1/2 cup Mexican crema (or sour cream)
2 tablespoons fresh lime juice
1 chipotle chile in adobo, seeds and rib removed and finely chopped
1/4 fresh chopped cilantro
3 to 4 green onions, thinly sliced (white and light green parts only)
1 red bell pepper, finely chopped
1 avocado, cubed
kosher salt and freshly ground black pepper, to taste
Step 1: Fill a large pot with cold salted water and add the potatoes. Heat the pot over high heat and bring potatoes to a boil. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Turn the stove off and drain the potatoes. Return them to the pot and cook off any excess moisture.
Step 2: In a large bowl, whisk together the mayonnaise, crema, lime juice and chopped chipotles until well combined. Add the cilantro and green onions and mix again. Lastly, add the red bell pepper, potatoes and avocado, taking care not to break up the potatoes or avocado. Season the salad with salt and pepper.
Step 3: Cover the potato salad and chill in the fridge until you are ready to serve.
*Note: Feel free to add other ingredients like corn or black beans. I sometimes like to make this salad with sweet potatoes for a contrast in flavor and color.