This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

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  • In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
08/25/2018
This recipe is delicious. My husband, who is actually from Mexico, loves it!