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Mexican Potato and Corn Salad
Flavored with pickled jalapenos. This roasted potato salad is dressed with a rich and creamy lime dressing for a crowd-pleasing game day salad.
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400˚F. Toss together potatoes, oil and seasoning; arrange on foil-lined baking sheet in single layer. Bake for 25 to 30 minutes or until golden brown and tender. Let cool completely.
  2. Meanwhile, whisk together mayonnaise, lime zest, lime juice, sour cream, pickled jalapeños, pickled jalapeño liquid, mustard, garlic, honey, salt and pepper.
  3. Toss potatoes with dressing. Stir in corn, radishes, onions and cilantro.
  4. Tip: For a hearty potato salad, add 2 chopped hard-cooked eggs.
Recipe Notes

Nutritional Facts: Per 1/6 recipe   Calories 290   Fat 13g   Saturated Fat 2g   Cholesterol 5mg   Sodium 350mg Carbohydrate 40g   Fiber 4g   Sugars 4g   Protein 5g

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