Mexican Street Corn Potato Salad is a great side dish recipe for a summer BBQ! Gluten free, vegetarian, and a healthy potato salad made with plain Greek yogurt. Mexican Potato Salad inspired by elote perfect for grilling.
Bring a large pot of water to a boil over high heat.
While the water is heating, cut the potatoes into 3/4 inch chunks.
When the water is boiling, add the potatoes. Cook until they are just fork tender, approximately 15-20 minutes.
Drain the potatoes. Toss them with the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Refrigerate until cool, at least 30 minutes.
In a small bowl, combine the Greek yogurt, chili powder, corn, jalapeno, lime juice, cilantro, and 1/2 teaspoon salt. Season to taste as desired with more chili powder, lime, and salt.
When the potatoes are cool, in a large bowl combine the potatoes with the sauce mixture and cotija cheese. Season to taste again if desired or needed.
Refrigerate until ready to serve.
Notes
Gold potatoes are best as they are waxy and hold together better than a starchy potato, such as a russet.If you like a saucy potato salad, increase the quantity of sauce you make.I like to use frozen or fresh corn. You can also use canned corn that has been drained.To ensure a completely vegetarian dish, make sure to use vegetarian cheese.You can find cotija cheese at your grocery store in the refrigerated Hispanic section or in the special cheese section.The heat level on this is mild. Make it spicy by adding additional jalapeno or chili powder.This side can easily be made ahead.