3 Easy Potato Salad Recipes | How to Make Potato Salad | Trader Joe's
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Recipes in this Video
3 recipes
Elote, or Mexican street corn, is a beloved snack throughout Mexico, typically grilled and slathered with mayonnaise, cheese, and spices. This potato salad brings those vibrant flavors together in a refreshing side dish, perfect for summer gatherings or barbecues. It's a delightful twist that has gained popularity in many regions, showcasing the fusion of traditional and contemporary Mexican cuisine.
Ingredients
- ●potatoes
- ●corn
- ●mayonnaise
- ●lime juice
- ●cilantro
- ●red onion
- ●jalapeño
- ●cotija cheese
- ●salt
- ●black pepper
- ●paprika
- ●garlic powder
- ●green onions
Instructions
- 1Boil potatoes in salted water until fork-tender, about 15-20 minutes.
- 2Drain potatoes and let cool before peeling and dicing.
- 3In a large bowl, combine corn, mayonnaise, lime juice, and diced potatoes.
- 4Add chopped cilantro, red onion, jalapeño, and cotija cheese to the bowl.
- 5Season with salt, black pepper, paprika, and garlic powder.
- 6Gently fold all ingredients until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Chill in the refrigerator for at least 30 minutes before serving.
- 9Garnish with sliced green onions before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
Techniques
boilingmixing
Equipment
large potcolandermixing bowlspatula
🌶️🌶️🌶️Mediummilkeggs
Also Known As
Mexican Corn Potato SaladElote Ensalada de Papas
Ingredients
- ●2 lbs baby potatoes
- ●1/4 cup harissa paste
- ●1/4 cup olive oil
- ●1 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup green onions, sliced
Instructions
- 1Wash the baby potatoes and place them in a large pot of salted water.
- 2Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.
- 3Drain the potatoes and let them cool slightly before cutting them in half.
- 4In a large bowl, whisk together the harissa paste, olive oil, lemon juice, salt, and black pepper.
- 5Add the halved potatoes to the bowl and gently toss to coat them in the harissa dressing.
- 6Fold in the chopped parsley and sliced green onions.
- 7Taste and adjust seasoning if necessary.
- 8Cover the salad and let it sit for at least 30 minutes to allow the flavors to meld.
- 9Serve at room temperature or chilled.
Equipment
large potcolandermixing bowlwhiskserving spoon
🌶️🌶️🌶️Medium
Ingredients
- ●2 lbs potatoes
- ●1/2 cup red onion, diced
- ●1/2 cup cucumber, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup Kalamata olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh parsley, chopped
Instructions
- 1Wash and peel the potatoes, then cut them into bite-sized cubes.
- 2Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil.
- 3Cook the potatoes for about 10-15 minutes, or until fork-tender. Drain and let cool.
- 4In a large mixing bowl, combine the cooled potatoes, red onion, cucumber, cherry tomatoes, Kalamata olives, and feta cheese.
- 5In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 6Pour the dressing over the potato mixture and gently toss to combine.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Garnish with fresh parsley before serving.
- 9Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- 10Serve cold or at room temperature.
Equipment
large potmixing bowlwhiskcolander
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