Easy Mexican Potato Salad

Here’s my take on Mexican potato salad, with a creamy, zesty dressing, tender red potatoes, fresh corn, black beans, and a mix of Mexican-inspired seasonings that give it a wonderful kick.

This potato salad has become my go-to dish for summer cookouts and potlucks. I always make a big batch because it disappears so quickly, and honestly, it tastes even better the next day when all the flavors have had time to come together. Perfect for making ahead!

What Kind of Potatoes Should I Use?

Baby potatoes are the star of this Mexican-style salad, and while the recipe calls for Baby Boomers, you’ve got options. Any small, waxy potato variety like Red Bliss, fingerlings, or baby Yukon Golds will work great since they hold their shape well after cooking and won’t turn mushy in your salad. These types of potatoes also have thin, tender skins that don’t need peeling, which saves you time in the kitchen. Just make sure to pick potatoes that are similar in size so they cook evenly, and try to choose ones that are firm and free from any green spots or sprouts.

Options for Substitutions

This zesty potato salad is pretty flexible with substitutions. Here’s what you can swap:

• Baby Boomer potatoes: Any waxy potato variety works great here – try red potatoes, fingerlings, or Yukon Golds. Just cut them into similar-sized pieces so they cook evenly.
• Buffalo wing sauce: Not a fan of Frank’s? Try another hot sauce like Tapatio or Cholula. For less heat, use mild taco sauce. You might need to adjust the amount to match your taste.
• Light mayonnaise: Regular mayo works fine, or try Greek yogurt for a tangier, lighter version. You can even use mashed avocado, just add a bit more lime juice to prevent browning.
• Corn kernels: Fresh, frozen, or canned corn all work well – just make sure to drain and pat dry if using canned. You could also swap with diced bell peppers for extra crunch.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or even some chopped green onions instead.
• Corn chips: Crushed tortilla chips work great too, or try crushed Doritos for extra flavor. You can even use crumbled tortilla strips made for salads.
• Jalapeño: Swap with serrano peppers for more heat, or use canned green chiles for a milder kick. You can always skip it if you’re not into spicy food.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, as mushy potatoes will turn your salad into an unappetizing mash. To get perfectly cooked potatoes, start them in cold water and check them frequently after about 12-15 minutes of boiling. Another common error is serving the salad immediately after mixing – letting it chill for at least an hour allows the flavors to blend and develop, making a much tastier dish. When adding the Buffalo sauce and mayonnaise dressing, start with less than the recipe calls for and adjust to taste, as you can always add more but can’t take it away once it’s mixed in. For the best texture, wait to add the crushed corn chips until just before serving, otherwise they’ll become soggy and lose their satisfying crunch.

What to Serve With Mexican Potato Salad?

This zesty potato salad makes a perfect side dish for your next cookout or taco night! Since it already has a Mexican-inspired kick, it pairs really well with grilled meats like carne asada, chicken fajitas, or even simple hamburgers and hot dogs. For a complete spread, serve it alongside some fresh guacamole, warm tortillas, and grilled corn on the cob. You could also make it part of a build-your-own taco bar – the creamy, spicy potatoes taste great tucked into soft tacos with some extra cheese and lettuce on top.

Storage Instructions

Keep Fresh: This Mexican potato salad stays good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just keep in mind that the corn chips will get soggy, so it’s best to add those right before serving.

Make Ahead: You can prep this salad up to 24 hours in advance – just leave out the corn chips and cilantro. Keep all the ingredients mixed together in the fridge, then when you’re ready to serve, give it a quick stir and top with fresh cilantro and crushed corn chips for that perfect crunch.

Serving Tip: If you’re taking this to a potluck or picnic, pack the corn chips and cilantro separately and add them just before serving. This keeps everything fresh and crunchy. The salad itself can stay at room temperature for up to 2 hours before it needs to go back in the fridge.

Preparation Time	15-20 minutes
Cooking Time	20 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 25-30 g
• Fat: 60-70 g
• Carbohydrates: 160-180 g

Ingredients

For the potatoes:

• 2 tbsp olive oil
• 1/2 tbsp ground cumin (for best flavor and aroma)
• 1.5 lb baby potatoes

For the dressing:

• 1/4 cup buffalo wing sauce
• 2 tbsp minced jalapeno
• 1/4 cup light mayonnaise (I prefer Hellmann’s Light Mayo for this recipe)
• 1/4 cup minced red onion
• 1/4 cup quartered cherry tomatoes
• 3/4 cup corn kernels (Birds Eye frozen corn works great)
• 3/4 cup black beans (rinsed and drained)
• 2 tbsp lime juice (freshly squeezed preferred)

For the garnish:

• 2 tbsp chopped cilantro (fresh, for brightness)
• 1/4 cup crushed corn chips (for a nice crunch)

Step 1: Prepare the Oven and Sheet Pan

Preheat your oven to 425 degrees F.

Spray a large sheet pan with cooking spray to prevent sticking, and set it aside for later use.

Step 2: Roast the Potatoes

In a large bowl, combine your potatoes with olive oil and cumin, tossing to ensure they are well-coated.

Spread the potatoes evenly onto the prepared sheet pan and roast in the oven for 10 minutes.

Remove the pan, give the potatoes a stir, and return them to the oven to continue roasting for an additional 10 minutes or until the potatoes are fork-tender.

Step 3: Make the Dressing

While the potatoes are roasting, prepare the dressing.

In a large bowl, whisk together mayonnaise, Frank’s Redhot Buffalo Wings Sauce, and lime juice until well combined.

This will serve as the flavorful base for your potato dish.

Step 4: Combine Potatoes with Dressing

Once the potatoes are fork-tender, remove them from the oven and immediately transfer them into the bowl of prepared dressing.

Toss the potatoes in the dressing until they are thoroughly coated.

At this point, you can also add any additional ingredients you’d like, such as jalapenos.

Step 5: Chill and Serve

Place the dressed potatoes into the refrigerator to chill until you are ready to serve.

For serving, top with corn chips and additional cilantro if desired, for extra crunch and flavor.