Mexico Ensalada de Papas (Mexican Potato Salad)
Ensalada de papas, or Mexican potato salad, is a flavorful variation of the classic potato salad that incorporates traditional Mexican ingredients such as cilantro, lime, and chili powder. This dish is a staple at family gatherings, picnics, and celebrations, offering a creamy, tangy, and slightly spicy complement to grilled meats or tacos.
Recipe Servings: 6–8
Prep Time
20 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (900 g) potatoes (Yukon Gold or red potatoes work best), peeled and cubed
- ½ cup (120 g) mayonnaise
- ¼ cup (60 g) sour cream
- 2 Tbsp (30 ml) lime juice (from about 1 lime)
- 1 tsp (5 ml) Dijon mustard (optional)
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- ½ tsp (2 ml) chili powder or paprika (optional, for mild heat)
- ¼ cup (40 g) red onion, finely chopped
- ¼ cup (40 g) celery, finely chopped
- ¼ cup (40 g) pickled jalapeños, chopped (optional)
- ¼ cup (10 g) fresh cilantro, chopped
- 2 hard-boiled eggs, diced (optional)
Directions
- Place the cubed potatoes in a large pot of salted water. Bring to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are tender but not falling apart. Drain and let them cool to room temperature.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, Dijon mustard (if using), salt, pepper, and chili powder or paprika. Adjust the seasoning to taste.
- Add the cooled potatoes to the bowl with the dressing. Gently fold in the red onion, celery, pickled jalapeños (if using), and cilantro. Stir in the diced hard-boiled eggs (if using).
- Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is essential for achieving the best taste.
- Transfer the potato salad to a serving bowl and garnish with additional cilantro or a sprinkle of chili powder if desired. Serve cold as a side dish.
Notes
- For added crunch, consider mixing in diced bell peppers or toasted pumpkin seeds.
- Leftovers can be stored in the refrigerator for up to 3 days.
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