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Southwest potato salad with corn, cilantro, red onion
August 16, 2010, 12:12 pm
Filed under: Cook, Eat | Tags: , , , , , , , , ,

[tweetmeme]Potato salads are great for summer gatherings because they are so easy and inexpensive to throw together, they’re quite filling so that’s great when there are lots of guests, and you can make everything ahead of time and chill overnight – no mad rush to cook after work or as guests are arriving.

The key to a great potato salad is threefold:

  1. Use Yukon Gold potatoes. They are less starchy than baking potatoes so they taste creamier and hold their shape better when boiled.
  2. Use good mayo. I like to use Kewpie Mayonnaise, usually found in Asian/Japanese groceries. I think they use more yolk as it’s more yellow than most American grocery store mayos. It tastes eggy with a touch of tang to me, which is something I really enjoy. I use it sparingly, just enough to keep the potatoes moist and lend some of that creamy, tangy flavor. The worst is an over-mayoed potato salad. Ick.
  3. Add something crunchy. This way, your potato salad will not taste like cold mashed potatoes with mayonnaise.

Recipe after the jump:

Southwest potato salad with corn, cilantro, red onion

Ingredients (I suppose the title pretty much says it all, no?)

  • 2 pounds of Yukon Gold potatoes, washed and cut into large bite-size chunks
  • 1 small red onion, diced
  • 1 12-16 ounce can of corn
  • 1/2 bunch of fresh cilantro, washed and chopped – about 2/3 cup
  • 1/2 cup of Kewpie Mayonnaise
  • 1 tablespoon of lemon juice
  • 1 teaspoon of cayenne pepper
  • Salt to taste


  • Place washed and diced chunks of potato, skin on, into a pot and cover with cold water. Bring to a boil and let cook for 10 minutes or until potatoes are fork-tender (cook time varies depending on how big your chunks are). Remove from heat and drain water to prevent further cooking.
  • Dice up the red onion and chop up the washed cilantro leaves.
  • Add red onion, cilantro, corn (drained), lemon juice, mayo, cayenne pepper, and salt. Feel free to adjust to taste. I happen to enjoy copious amounts of all ingredients listed except for mayo, but it’s different for everyone. Obviously, it’s best to err on the side of caution and mix in less first and add more as you go along.
  • Toss well and chill covered.

You might also add some black beans, diced tomatoes, or chunks of avocado, but I wanted to keep the flavors light. You can really use any combination of ingredients you like. Perhaps another combination might include green beans, tomatoes, lemon, bacon, and basil; and yet another could be Greek yogurt instead of mayo, parsley, lemon, kalamata olives, and paprika. Think a little about what you like, and be willing to experiment. It’s the funnest part of cooking (after eating)!


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