Ingredients:
4 large yellow Yukon potatoes
7 large eggs ( Hard Boiled)
1 1/4 large celery sticks
1/2 red onion
4 pickled jalapeņos
3 medium sized dill pickles
1 1/2 cups Duke mayonaise
1/4 cup sour cream
2 1/2 Tbs mustard
2 Tbs pickled jalapeņo juice
1/2 lime juice
1 cup fire roasted corn
1 cup black olives sliced
3 slices chopped bacon
1/4 cup cotjia cheese
Seasonings:
1 tbs fresh dill
2 tsp salt
1 tsp paprika
1 tsp black pepper
1/2 tsp chilli powder
1/2 tsp garlic salt
Directions:
Bring a pot of water to boil.
Peel and slice potatoes into medium sized cubes and soak in water. Boil potatoes for 12-15 minutes, or until fork tender.
Chop up all veggies and put aside.
After potatoes are done, drain the potatoes and run under cold water to stop cooking process.
Make a dressing:
Add 1 cup of cooked potatoes into large bowl Separate eggs whites and egg yolks, add yolks into the bowl.
Dice up eggs whites and put to the side
Add mayo, sour cream, mustard, jalapeņo juice, lime juice and seasonings to the bowl. Mash potatoes and yolks and mix well.
To a large bowl add your cooled potatoes, olives, egg whites, chopped veggies, bacon, cotija cheese and dressing. Mix until fully combined, sprinkle paprika to the top and refrigerate for at least 3 hours. |
Mexican Potato Salad
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Posted - 03/25/2026 : 10:13:35
