Go Back
Mexican Potato Salad

Mexican Potato Salad (No Boiling, Roasted for Better Flavour)

Three things worth knowing before you start.
The dressing needs to be waiting in the bowl before the potatoes come out of the oven. Hot potatoes drink it in, cooled ones just wear it.
Drain the black beans properly. Any liquid clinging to them thins the dressing and flattens the lime.
The corn chips are not an ingredient you stir in. They go on at the table, or they turn to paste in the fridge.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 1.5 lbs Baby Boomer Potatoes quartered (keep the quarters roughly even so they finish at the same time)
  • 2 tablespoons olive oil
  • 1/2 tablespoon cumin
For the Buffalo Lime Dressing
  • 1/4 cup mayonnaise light or full fat
  • 1/4 cup Frank’s Redhot Buffalo Wings Sauce
  • Juice of 1 lime approximately 2 tablespoons (roll the lime under your palm first to get more juice out of it)
For the Salad
  • 1/4 cup red onion finely diced
  • 3/4 cup corn
  • 3/4 cup black beans drained
  • 1/4 cup cherry tomatoes quartered
  • 2 tablespoons jalapeno minced (optional)
To Finish
  • 1/4 cup corn chips lightly crushed
  • 2 tablespoons cilantro chopped

Method
 

  1. Heat the oven and prep the pan. Preheat the oven to 425 degrees. Spray a large sheet pan with cooking spray and set it aside.
  2. Coat the potatoes. In a large bowl, combine the quartered potatoes with the olive oil and cumin, tossing until every piece looks evenly coated and no dry spice is left in the bottom of the bowl.
  3. Spread and roast. Tip the potatoes onto the prepared sheet pan and spread them out evenly, giving each piece a little space. Roast for 10 minutes.
  4. Stir and finish roasting. Take the pan out, stir the potatoes so the untouched sides meet the hot pan, then return them to the oven for 10 additional minutes.
  5. Whisk the dressing while they roast. Put the mayonnaise, Frank’s Redhot Buffalo Wings Sauce and lime juice into a large bowl and whisk until the colour is uniform with no streaks of white mayonnaise remaining.
  6. Dress the potatoes hot. As soon as the potatoes are fork tender, take them out and transfer them immediately into the dressing bowl. Toss to combine while they’re still steaming, which is when they absorb the most flavour.
  7. Fold in the salad ingredients. Add the red onion, corn, drained black beans, cherry tomatoes and jalapeno, then stir gently so the potato quarters stay whole.
  8. Chill. Place the bowl into the refrigerator to chill.
  9. Finish at the table. When you’re ready to serve, top with the crushed corn chips and the chopped cilantro, adding a little more cilantro if you like.

Notes

Recipe Notes

A few practical points worth knowing before you make it.
The salad is assembled warm and then chilled, so it can be made ahead of the meal rather than at the last minute. Keep it covered in the refrigerator and hold the corn chips back separately until you’re serving.
The jalapeno is marked optional, and leaving it out still gives you plenty of heat from the buffalo sauce. If you want the heat dialled down further, seed the jalapeno before mincing it rather than reducing the hot sauce, since the hot sauce is also supplying acidity the dressing needs.
Draining the black beans well is worth the extra few seconds. Any liquid clinging to them will loosen the dressing and dull the flavour once the salad has sat in the refrigerator.