Mexican Potato Salad

"Potato salad with a Tex-Mex flair."
 
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photo by Babs7 photo by Babs7
photo by Babs7
photo by Babs7 photo by Babs7
photo by Babs7 photo by Babs7
Ready In:
27mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
  • In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.

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Reviews

  1. I omitted the cilantro (personal preference) and used sweet vadalia onions instead of green onions. I let the flavors mix together by setting in the fridge for about 8 hrs. before serving. We really enjoyed it with our Jalapeno burgers!
     
  2. Yummy potato salad - lots of great flavors and textures. I added a splash of vinegar, added the spices with a heavy hand and added half a chopped jalapeno. Thanks for posting!
     
  3. this was really good, I had to use more mayo then stated and omitted the cilantro, also I used yellow onions in place of the green and increased the spices, thanks for sharing hon!...Kitten:)
     
  4. This was good! I knew I had to make it since I had all the ingredients on hand (that rarely happens!). I also added a little Adobo seasoning - it mixed nicely with all the other seasonings. Thanks Parsley72!
     
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Tweaks

  1. I omitted the cilantro (personal preference) and used sweet vadalia onions instead of green onions. I let the flavors mix together by setting in the fridge for about 8 hrs. before serving. We really enjoyed it with our Jalapeno burgers!
     
  2. this was really good, I had to use more mayo then stated and omitted the cilantro, also I used yellow onions in place of the green and increased the spices, thanks for sharing hon!...Kitten:)
     

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