Mexican Potato Salad

By Mike_67

Ingredients

• 2 1/2 pounds red-skinned C-potatoes, quartered
• 1 cup frozen white corn, thawed
• 3/4 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 plum tomato, diced
• 5 canned, whole fire-roasted chilies, diced and seeded
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1 teaspoon sea salt
• 1 teaspoon dried cilantro

Details

Servings 4

Preparation

Step 1

Cover potatoes with salted water in 5-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook until tender, about 20 minutes. Drain and cool.

Place potatoes in large bowl; add corn, onions, garlic, tomatoes and chilies. Stir with a slotted spoon. Make shallow well in center of potato mixture and add mayonnaise, mustard and lime juice. Mix thoroughly and add cilantro and salt. Sprinkle with dried cilantro. Cover and chill one hour, or until ready to serve.