Flavorful Jalapeño Elote Potato Salad

Here’s my twist on potato salad that combines two summer favorites – classic potato salad and Mexican street corn (elote). The creamy potatoes get tossed with charred corn, mayo, lime juice, chili powder, and cotija cheese for a side dish that’s both familiar and different.

This elote potato salad has become my go-to for backyard BBQs and potlucks. I always bring home an empty bowl and get asked for the recipe. And if you’re lucky enough to have leftovers, it tastes even better the next day!

What Kind of Potatoes Should I Use?

Red potatoes are the perfect choice for this Mexican-inspired potato salad, but you’ve got some flexibility here. Small red potatoes have a waxy texture that helps them hold their shape when cooked, which means your salad won’t turn mushy. If you can’t find red potatoes, other waxy varieties like Yukon Golds or fingerlings would work great too – just stay away from starchy russet potatoes which can fall apart. For the best results, try to pick potatoes that are similar in size (about golf ball-sized) so they’ll cook evenly. You can leave the skins on these types of potatoes since they’re thin and tender, plus they add nice color and extra nutrients to your salad.

Options for Substitutions

This Mexican-inspired potato salad is pretty flexible with substitutions. Here’s what you can swap:

• Mayonnaise and sour cream: You can use all mayo or all sour cream if you prefer. Greek yogurt works great too as a healthier option – just expect a tangier taste.
• Cotija cheese: Can’t find cotija? Crumbled feta cheese makes a good stand-in, or try grated parmesan for a similar salty kick.
• Tajin seasoning: If you don’t have Tajin, mix chili powder, lime zest, and salt in a 2:1:1 ratio. It won’t be exactly the same, but it’ll give you that lime-chili flavor.
• Red potatoes: Yukon golds or white potatoes work just fine here. Just make sure to keep the pieces similar in size for even cooking.
• Fresh corn: When fresh corn isn’t in season, you can use frozen corn – just char it in a hot skillet to get that roasted flavor.
• Pickled jalapeños: No pickled jalapeños? Use fresh ones, or try pickled banana peppers. You can also add a splash of pickle juice plus regular jalapeños for a similar tang.

Watch Out for These Mistakes While Cooking

The biggest mistake when making elote potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so check them frequently after 15 minutes of boiling to prevent them from turning mushy. When grilling the corn, don’t walk away from the grill as the kernels can quickly go from perfectly charred to burnt, typically taking just 10-12 minutes while turning occasionally. Another common error is mixing the salad while the potatoes are still hot, which will cause the mayonnaise-based dressing to become oily and separate – instead, let them cool for at least 20 minutes before combining with other ingredients. For the best flavor development, try making this salad at least 2 hours before serving (or even the day before), keeping it refrigerated to allow the Tajin and other spices to fully infuse into the potatoes.

What to Serve With Elote Potato Salad?

This Mexican-inspired potato salad pairs perfectly with grilled meats like carne asada, chicken fajitas, or spicy chorizo sausage. Since it’s already packed with bold flavors, keep your main dish simple – even just some grilled hamburgers or hot dogs would work great alongside it. For a complete cookout spread, add some fresh guacamole and chips, Mexican-style coleslaw, or black bean salad to round out the meal. If you’re serving this at a barbecue, some ice-cold Mexican beer or fresh lime margaritas would make excellent drink pairings.

Storage Instructions

Keep Fresh: This Mexican-inspired potato salad stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a good stir before serving since some of the dressing might settle at the bottom.

Make Ahead: You can prep this salad a day before your gathering – it’s actually perfect for that! Just wait to add the final sprinkle of cotija cheese, cilantro, and extra Tajin until right before serving to keep them fresh and crisp. The base salad will hold up great in the fridge overnight.

Serving Tip: If you’re pulling this out of the fridge to serve, let it sit at room temperature for about 15-20 minutes. The flavors come alive a bit more when it’s not super cold, and you can always add an extra squeeze of lime juice to brighten it up again.

Preparation Time	20-30 minutes
Cooking Time	8-10 minutes
Total Time	28-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 25-30 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Zest and juice from 2 limes
• 1 tablespoon juice from pickled jalapeños
• 2 tablespoons chopped pickled jalapeños
• 1/2 cup chopped fresh cilantro
• 2 teaspoons tajin spice blend
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 pounds small red potatoes
• 2 corn cobs
• 3 radishes, halved
• 1 jalapeño pepper
• 1/4 cup crumbled cotija cheese
• Extra cilantro for topping
• Additional tajin for topping

Step 1: Cook the Potatoes

Place the quartered potatoes into a large pot.

Fill the pot with cold water until the potatoes are completely submerged and covered by an additional inch of water.

Bring the pot to a simmer and season generously with salt.

Simmer the potatoes for about 8 minutes, or until they are fork tender.

Step 2: Prepare the Salad Dressing

While the potatoes are simmering, make the salad dressing.

In a large mixing bowl, combine ½ cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of pickled jalapeno juice, and the juice and zest of two limes.

Whisk together until well combined.

Season the dressing with ½ cup of chopped fresh cilantro, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of pepper.

Stir to incorporate the spices evenly into the dressing.

Step 3: Combine Potatoes and Dressing

Drain the cooked potatoes in a colander and immediately add them to the mixing bowl with the prepared dressing.

Toss the potatoes to ensure they are well coated with the dressing.

Let them cool in the bowl for 15-20 minutes, then place the bowl in the refrigerator to cool completely.

Step 4: Cook and Prepare the Corn

Wet and wring out a paper towel with water, and wrap it around the corn on the cob.

Place the cob on a microwave-safe plate and microwave for 3 minutes.

Allow the corn to cool slightly until it’s easy to handle.

Once cooled, cut the kernels from the cob and set them aside.

Step 5: Prep Remaining Ingredients

While the potatoes cool, slice the radish, deseed and chop the jalapeno, chop additional cilantro, and crumble the cotija cheese.

These will add flavor and texture to the salad.

Step 6: Assemble the Salad

Once the potatoes are completely cooled, stir in the prepared corn kernels, sliced radish, chopped jalapeno, and crumbled cotija cheese.

Gently mix to combine all components, ensuring the ingredients are evenly distributed throughout.

Step 7: Garnish and Serve

Transfer the potato salad into a serving bowl.

Garnish with additional cilantro, a sprinkle of crumbled cotija, and a dash of tajin for a burst of flavor and color.

Serve the salad cool, alongside your favorite barbecue dishes.

Enjoy!