Elote Potato Salad
Serves 1
Directions
- 1Start by adding the juice of one lime to a large mixing bowl.
- 2Add about a tablespoon of distilled white vinegar to the bowl.
- 3Add a half cup of mayonnaise to the bowl.
- 4Add a teaspoon of chili powder.
- 5Add a generous amount of jalape o salt.
- 6Add a little bit of cayenne pepper.
- 7Add a teaspoon of Dijon mustard.
- 8Add a quarter cup of chopped chives.
- 9Whisk everything together until well combined.
- 10Add one finely diced shallot to the mixture, ensuring the pieces are very small for flavor rather than texture.
- 11Add the boiled and drained Russet potatoes to the bowl with the dressing.
- 12Add the charred and shelled corn to the bowl.
- 13Add one bunch of thinly sliced radishes to the bowl for texture.
- 14Crumble cotija cheese into the bowl.
- 15Mix all the ingredients thoroughly.
- 16Add another sprinkle of jalape o salt to taste, as potato salads are often undersalted.
- 17Cover the bowl with plastic wrap.
- 18Refrigerate for a few hours before serving to allow the flavors to develop.
- 19Serve the potato salad in a bowl.
- 20Top with a little more cotija cheese for garnish.
Ingredients
- 1 unit lime juice
- 1 tablespoon distilled white vinegar
- 0.5 cup mayonnaise
- 1 teaspoon chili powder
- jalape o salt
- cayenne pepper
- 1 teaspoon Dijon mustard
- 0.25 cup chopped chives
- 1 unit shallot, finely diced
- 3 to 4 Russet potatoes, peeled, diced, and boiled
- 2 units ears of corn, charred and shelled
- 1 bunch radishes, thinly sliced
- 0.5 cup cotija cheese
Equipment
large mixing bowllime squeezerwhiskcutting boardknifepotstrainertongsspatulaplastic wrap
Tips
- Add as much or as little cotija cheese as you want.
- Potato salads are often undersalted, so make sure to season adequately.
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