Mexican Potato Salad

READY IN: 27mins
Recipe by Parsley

Potato salad with a Tex-Mex flair.

Top Review by ItalianPrincess3

I omitted the cilantro (personal preference) and used sweet vadalia onions instead of green onions. I let the flavors mix together by setting in the fridge for about 8 hrs. before serving. We really enjoyed it with our Jalapeno burgers!

Ingredients Nutrition


  1. Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well.
  2. In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.

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