Mexican Potato Salad
I love the green chilies in this Mexican Potato Salad. It adds a little peppery taste and gives this salad a little kick.
I love a good potato salad when I am grilling. And this Mexican Potato Salad is a great substitute for the classic potato salad.
If you own a pressure cooker (Instant Pot) and want to use it to make the Hard Boiled Eggs needed for this recipe, check out this helpful tutorial I published Instant Pot Hard Boiled Eggs. If you prefer to make them the old fashioned way, check out my tutorial on How to Make Perfect Hard Boiled Eggs.
While this potato salad is awesome as-is, if you love green chilies or simply want more of a kick from this potato salad, I recommend doubling the amount of green chilies. While my wife found it just right I could’ve used just a tad more.
Ingredient Substitution
I like to use Yukon Gold potatoes when making potato salad but you can substitute for russet potatoes if that’s what you have on hand.
There’s quite a bit of debate over the best kind of potatoes to use in a potato salad but since everybody has different tastes, I suggest you use what you prefer.
Gather your Ingredients
You will need the following ingredients to make this Mexican Potato Salad recipe (see recipe card for quantities): Yukon Gold Potatoes, Hard-Boiled Eggs, Yellow Onion, Green Chilies, Mayonnaise, Yellow Mustard, Red Wine Vinegar, Milk and Salt and Pepper.
How to Make Mexican Potato Salad
- Bring a large pot of salted water to a boil. Add cut potatoes and boil until tender. Strain in a colander and rinse with cold water to remove any excess starch and prevent the potatoes from cooking further.
- In a large bowl, combine the potatoes and the chopped hard-boiled eggs. Toss with onion and green chilies.
- In a small bowl, combine the mayonnaise, mustard, wine vinegar until well blended. Stir in the milk, salt and pepper.
- Pour the dressing over the potatoes and gently stir to coat. Cover and refrigerate for 2 to 3 hours to allow the flavors to meld together
Mexican Potato Salad
Equipment
- Large Pot
- Bowl for Mixing
Ingredients
- 6 Yukon Gold Potatoes, diced and boiled in skins
- 6 Hard-Boiled Eggs, chopped
- 1 medium Yellow Onion, chopped
- 4 oz Green Chilies, diced
- 1 Cup Mayonnaise
- 2 Tbsp Yellow Mustard
- 2 Tbsp Red Wine Vinegar
- ¼ Cup Milk
- Salt and Pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add cut potatoes and boil until tender. Strain in a colander and rinse with cold water to remove any excess starch and prevent the potatoes from cooking further.
- In a large bowl, combine the potatoes and the chopped hard-boiled eggs. Toss with onion and green chilies.
- In a small bowl, combine the mayonnaise, mustard, wine vinegar until well blended. Stir in the milk, salt and pepper.
- Pour the dressing over the potatoes and gently stir to coat. Cover and refrigerate for 2 to 3 hours to allow the flavors to meld together.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I love this Mexican potato salad. The green chilies just make this potato salad the best that I have ever tasted. Very flavourful. In my book it is a 10.