Go Back
Classic Mexican Potato Salad Recipe with Creamy Lime Dressing

Classic Mexican Potato Salad Recipe

A creamy Mexican-style potato salad made with potatoes, carrots, peas, lime, crema or sour cream, jalapeño, onion, and cilantro. Chill it before serving for the best flavor and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 lb (900 g) Yukon Gold or red potatoes, peeled or scrubbed and cut into 3/4-inch cubes
  • 2 medium Medium carrots, peeled and diced
  • 1 cup (150 g) Frozen green peas
Dressing
  • 3/4 cup (180 g) Mayonnaise
  • 1/2 cup (120 g) Mexican crema or sour cream
  • 1 tbsp Fresh lime juice, plus more to taste
  • 1 tsp Yellow or Dijon mustard
  • 1 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
Fresh Flavor
  • 1/4 cup Finely chopped white or red onion
  • 1 small Small jalapeño, seeded and finely chopped
  • 1/4 cup Fresh cilantro, chopped
Cooking
  • As needed Salt for the cooking water

Method
 

Step-by-Step
  1. Place the potatoes and carrots in a large pot and cover with cold, generously salted water. Bring the water to a boil, then reduce it to a steady simmer.
  2. Cook for about 10–15 minutes, until the potatoes are tender when pierced but still hold their shape. Add the frozen peas during the final 2–3 minutes, or cook them separately according to the package directions.
  3. Drain the vegetables well and spread them on a tray or large plate. Let them cool for 10–15 minutes before combining them with the dressing.
  4. Whisk the mayonnaise, crema or sour cream, lime juice, mustard, kosher salt, and black pepper in a bowl until smooth and creamy.
  5. Combine the cooled potatoes, carrots, peas, onion, jalapeño, and cilantro in a large bowl. Fold in the dressing gently so the potato cubes remain intact.
  6. Taste and adjust the salt, lime juice, and jalapeño. Cover and refrigerate for at least 1 hour before serving.

Notes

Start the vegetables in cold salted water and cut them evenly for uniform cooking. Reserve 1–2 tablespoons of dressing and stir it into the salad just before serving if the potatoes absorb some dressing while chilling. Optional additions include 1/2 cup canned or thawed corn, 2 chopped hard-boiled eggs, 1–2 tablespoons chopped pickled jalapeños, or 1/4 teaspoon garlic powder.