Why You Need This Potato Salad in Your Life
If you’re tired of boring salads that nobody finishes, this creamy potato salad is your answer. It’s the kind of dish that disappears fast at gatherings, with people begging for the recipe. The mix of roasted corn, zesty lime, and creamy dressing turns simple potatoes into something unforgettable. Plus, it’s easy to make with ingredients you probably already have!
What Makes This Recipe Special
This isn’t your average potato salad. Roasted corn adds a smoky sweetness, while chili powder and lime give it a tangy kick. The creamy mayo and sour cream blend everything into a smooth, rich texture. It’s perfect for picnics, potlucks, or even as a quick lunch. Best of all, you can customize it—swap ingredients or adjust spices to suit your taste!
Key Benefits of This Salad
This dish isn’t just tasty—it’s practical. Potatoes are filling and packed with vitamins like C and B6, while corn adds fiber. The lime juice helps your body absorb nutrients better, and cilantro adds antioxidants. It’s also a great way to use leftover potatoes or corn. Plus, since it’s served chilled, you can make it ahead of time for stress-free meals.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Large potatoes | 4 |
| Corn (roasted or frozen) | 2 cups |
| Mayo | ½ cup |
| Sour cream or crema | ¼ cup |
| Chili powder | ½ tsp |
| Lime | ½ (juiced) |
| Red onion | ½ cup (chopped) |
| Cilantro | ¼ cup |
| Salt | To taste |
Step-by-Step Instructions
- Boil the potatoes until tender (about 15-20 minutes). Let them cool completely, then chop into bite-sized pieces.
- If using frozen corn, thaw it first. For extra flavor, roast it in a pan until slightly charred.
- In a large bowl, mix mayo, sour cream, chili powder, lime juice, red onion, cilantro, and salt.
- Add the cooled potatoes and corn to the bowl. Gently stir until everything is coated in the dressing.
- Chill in the fridge for at least 1 hour before serving. Sprinkle extra chili powder on top if desired.
Remember
Allergies & Adjustments: Check mayo and sour cream labels if avoiding dairy or eggs. For a lighter version, use Greek yogurt instead of mayo. If cilantro tastes soapy to you, swap it with parsley. Always consult a doctor if you have food sensitivities or health concerns. Store leftovers in the fridge for up to 3 days.