Mexican Potato Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make Mexican potato salad, wash the potatoes, scrub off any dirt, then cut them in half or into quarters, and toss them with oil, minced garlic, salt, pepper, and Tex-Mex seasoning.

Step 2

Pile them onto a baking sheet lined with parchment paper, then bake in a 190-degree oven for 35–40 minutes.

Step 3

Finely chop the peeled red onion and dice the tomatoes into small cubes, then place both in a mixing bowl. Drizzle with lemon juice, grate the zest over them, season lightly with salt, and let stand for a few minutes. Chop the parsley and stir it in as well.

Step 4

Mix the sour cream and mayonnaise together.

Step 5

Remove the parchment paper from under the baked potatoes, then sprinkle the corn on top and season with a little more spice mix.

Step 6

Toss with the tomato salsa, then spoon the sour cream-mayonnaise mixture over the top.