Crispy and warm potato salad, inspired by elotes, or Mexican street corn.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

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  • Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.

  • Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.

  • While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.

  • Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

Nutrition Facts

608 calories; protein 11.4g; carbohydrates 31.5g; fat 49.8g; cholesterol 50.3mg; sodium 662.2mg. Full Nutrition
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