Mexican Potato Salad

Served with Cuban Flank Steak, this is lighter in calories than traditional potato salad, but not flavor! Original Spoonful recipe can be found here.



2 lbs Red Potatoes

1 Cob Corn (Oven-roasted with husk for 30 minutes at 350 degrees), Shucked

1/2 Red Onion, Finely Diced

1/2 Red Bell Pepper, Roughly Chopped

1/2 Cup Fresh Cilantro, Roughly Chopped

1/4 Jalapeño, Finely Diced

1/3 Cup Mayonnaise

1 TBS Olive Oil

Juice of 1 Lime

Salt, To Taste

Pepper, To Tast


  1. Boil red potatoes whole until they are fork tender (but not too tender). Drain water, and set aside to dry / cool.
  2. Mix remaining ingredients in separate bowl. Set aside.
  3. Take cooled red potatoes, and quarter. Mix in other ingredients. Chill in icebox for 30-minutes.
  4. Taste, and add salt as needed.
  5. Enjoy!

One comment

  1. […] served this with a side of Mexican Potato Salad to make “Latin night” feel […]

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