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Mexican Potato Salad | Taste and Tipple

Mexican Potato Salad

Course Side Dish
Cuisine Mexican
Keyword Mexican Potato Salad
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes


  • lbs baby potatoes
  • ¼ cup white wine vinegar
  • ½ tsp salt
  • 1 roasted red pepper diced
  • 1 medium jalapeño seeded and minced
  • ½ cup fresh corn kernels about 1 medium cob
  • 2 green onions thinly sliced
  • 3 tbsp chopped coriander
  • 3 tbsp olive oil see TIP
  • ¼ tsp ground cumin
  • 1 garlic clove minced


  1. Place potatoes in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 8 to 10 minutes. Meanwhile stir 2 tbsp vinegar with salt in a large bowl. Drain potatoes well. Slice larger potatoes in half then turn immediately into vinegar mixture. Cool.

  2. Once cool, add red pepper, jalapeño, corn, green onions and coriander. Stir to mix. Whisk oil with remaining 2 tbsp vinegar, cumin and garlic. Add to potato mixture and toss. Taste and add a little more salt if needed.

Recipe Notes

TIP For a mayo-dressed option, prepare recipe as above but substitute 1/3 cup mayonnaise for olive oil or ¼ cup mayonnaise and 2 tbsp plain yogurt. Taste and add a little more vinegar if needed.

Recipe from: Trim, Heather. "Potato Salad with Fresh Corn, Red Pepper & Jalapeño." Food & Drink. Summer 2012.