Description
A vibrant and creamy Loaded Street Corn Potato Salad combining tender Yukon Gold potatoes with fresh corn, zesty lime, and a hint of chili powder. Perfectly blended with mayonnaise and fresh herbs, this salad is a flavorful side dish ideal for summer gatherings or barbecues.
Ingredients
Scale
Vegetables
- 2 lbs Yukon Gold potatoes, diced
- 2 cups fresh corn (or 1 cup frozen corn)
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Boil Potatoes and Corn: Place the diced Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes. Add fresh corn in the last 5 minutes of cooking, or if using frozen corn, add it in the last minute to cook through.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until the mixture is smooth and well combined.
- Combine Ingredients: Drain the potatoes and corn, allowing them to cool slightly. Transfer to a large mixing bowl and pour the prepared dressing over the warm vegetables, stirring gently to coat evenly.
- Add Fresh Herbs: Fold in the chopped green onions and fresh cilantro carefully to maintain their texture and freshness.
- Chill Before Serving: Cover the potato salad and refrigerate for at least 30 minutes to let flavors meld and serve chilled for the best taste experience.
Notes
- Using Yukon Gold potatoes provides a creamy texture and holds shape well.
- For enhanced flavor, use fresh corn when in season.
- Adjust chili powder quantity to taste for desired spiciness.
- Can be made a few hours ahead, but avoid adding fresh herbs too far in advance to maintain their vibrant flavor.
- Serve as a side dish for barbecues, picnics, or casual dinners.
