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 all of the Mexican Street Corn Salsa ingredients. Adjust to taste and set aside.
When the potatoes are cool, in a large bowl combine the potatoes, corn salsa, and remaining ingredients. Mix and season to taste with additional salt, chili powder, lime, cheese, and jalapeno.
Refrigerate until ready to serve.
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 corn, just make sure it is thawed so the cold ice does not splatter in the oil. 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.
Mexican Street Corn Potato Salad https://www.threeolivesbranch.com/mexican-street-corn-potato-salad/ May 24, 2018