Abuelita's Potato Salad

Abuelita's Potato Salad Recipe

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SLO Cook


This favorite comes by way of my husband's Grandmother in Mazatlan, Mexico who is as wonderful a cook as she is a person. You can play with the ingredients and adjust it to your own taste. When I'm not serving this to children I like to add a finely chopped Serrano pepper seeds and ribs included. The serving size really depends on whether you are having this as a one dish meal or side dish. I like making this a day ahead to really bring out the flavors.


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6 to 8
45 Min
15 Min
Stove Top


  • 3 lb
    medium sized red potatoes, scrubbed
  • 2
    bay leaves
  • 3/4 c
  • 1/4 tsp
    ground cumin
  • 1 to 1 1/2 Tbsp
    finely chopped chipotles in adobo
  • 1 Tbsp
    lime juice
  • 1 can(s)
    sliced black olives
  • 1 c
    cooked whole kernel corn
  • 1 to 2
    green onions, sliced white and green parts
  • 2 Tbsp
    chopped fresh cilantro
  • ·
    salt and pepper to taste
  • 1 to 2 c
    shredded cooked chicken *

How to Make Abuelita's Potato Salad


  1. 1. Cut potatoes into 1 inch pieces. In a large pot bring potatoes to a boil over high heat in salted water with bay leaves. Reduce to a simmer and cook until tender when pierced with a fork, about 10 to 15 minutes. Drain and plunge into an ice water bath to cool completely.
  2. 2. In a large bowl, combine mayonnaise, cumin, chipotles, lime juice, green onion, cilantro, olives and corn. Add potatoes and chicken and toss to combine. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
  3. *Adding chicken makes this a one dish meal.

Printable Recipe Card

About Abuelita's Potato Salad

Course/Dish: Chicken, Potato Salads, Salads
Main Ingredient: Potatoes
Regional Style: Mexican
Other Tag: Heirloom

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