Mexican Potato Salad

This Mexican Potato Salad recipe is loaded with potatoes and fresh vegetables all tossed in a perky cilantro lime vinaigrette. Mexican Corn Potato is a fun twist to classic potato salad.

This recipe for Mexican Potato Salad is loaded with fresh crunchy corn, tender juicy ripe tomatoes, buttery avocado and onions, then the whole ensemble is perfectly dressed in a delicious cilantro lime vinaigrette.

Best Potatoes for Potato Salad

There are two main kinds of potatoes – baking and boiling. Baking potatoes such as russets have a  higher starch content than boiling potatoes and they’re a little fluffier in texture and fall apart when they’re cooked. Russets make the best baked and mashed potatoes. Boiling potatoes tend to hold their shape a little better when cooked.

A lot of potato salad recipes use russets for a creamier texture, like this Dill Pickle Potato Salad. But for this potato salad recipe, we’re going with white boiling potatoes so the potatoes will hold their texture better.  You could also use red potatoes for this salad.  This potato salad recipe doesn’t call for any mayo so we’re not going for creamy here – we’re going for chunky and tender and loaded with fresh vegetables.

Mexican Potato Salad Recipe

 This Mexican style potato salad recipe is versatile and super easy to pull together! Toss in a little minced jalapeño to the mix if you want to  add a little spice. 

• Potatoes (medium red or white potatoes)
• Extra-virgin olive oil
• Fresh white corn (you can use frozen)
• Plum tomatoes, finely diced
• Avocado
• Cilantro
• Red and green onions
• Cilantro lime vinaigrette

Find printable recipe with the measurements below.

How to Make Mexican Corn Potato Salad

1. Roast potatoes.  Roast potatoes on a cookie sheet in oven for 30-35 minutes. Remove from oven and cool.
2. Make Dressing. Whisk together the ingredients for the dressing, or add everything to a mason jar, seal the lid and shake well.
3. Add vegetables. Add cooled potatoes to bowl with corn, green onions, tomatoes and avocado.
4. Toss with vinaigrette. Drizzle salad ingredients with vinaigrette and gently fold to lightly coat ingredients.
5. Season.  Sprinkle with freshly ground black pepper and sea salt to taste.
6. Chill.  Place salad in the refrigerator to chill before serving.

Cilantro Lime Vinaigrette

• Lime juice
• Orange juice
• Extra virgin olive oil
• Fresh cilantro, finely chopped

This Mexican style potato salad makes a delicious side dish to serve with grilled chicken and fish, and it’s perfect for potlucks, picnics and backyard barbecues!  

Looking For More Potato Salad Recipes?

• Roasted Garlic Potato Salad
• Low-carb Cauliflower Potato Salad
• Dill Pickle Potato Salad

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Yield: 6 servings

Mexican Potato Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

This Mexican Potato Salad recipe is loaded with potatoes and fresh vegetables all tossed in a perky cilantro lime vinaigrette. Mexican Corn Potato is a fun twist to classic potato salad.

Ingredients

• 3 pounds potatoes (6 cups)
• 1/4 cup purple onion, minced
• 3 tablespoons extra-virgin olive oil
• 1 cup fresh white corn (you can use frozen, but thawed)
• 2 plum tomatoes, finely diced
• 1 small avocado, peeled and finely minced
• 2 green onions, sliced

For the Vinaigrette

• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat oven to 425
2. Wash potatoes and cut into 1″ cubes
3. Add cut potatoes to a large bowl and toss in olive oil, salt and freshly ground black pepper
4. Place potatoes on a baking sheet and bake for 30-35 minutes until they turn golden and are fork tender
5. Set potatoes aside to cool completely
6. Add completely cooled potatoes to a large bowl
7. Add corn, purple onion, green onions, tomatoes, cilantro and avocado
8. Add the vinaigrette and carefully fold into the ingredients
9. Season with freshly ground black pepper and sea salt to taste
10. Chill one hour or until ready to serve

For the Vinaigrette

1. Add all of the ingredients to a mason jar and seal the lid tightly.
2. Shake until well blended.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 524Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 29mgCarbohydrates: 60gFiber: 8gSugar: 6gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.