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Mexican potato salad in stacked white bowls.

Mexican Potato Salad

If you're looking for a potato salad without mayo, this is the one for you! This recipe for potato salad has strong Mexican flavors for a light and bright tasting side dish that will be a hit at your next barbecue or taco night!
Course Side Dish
Cuisine Mexican
Keyword easy side dish recipes, summer recipes, weeknight dinner recipes
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 servings
Calories 49kcal


  • 2 pounds Yukon Gold potatoes
  • 3 Roma tomatoes
  • 1/4 sweet onion
  • 1/4 cup chopped cilantro
  • 1 jalapeno diced (more or less, to taste)
  • 2 tablespoons lime juice
  • 2 teaspoons salt


  • Wash and peel the potatoes. Dice into 1 inch cubes and place in a large stock pot.
  • Add enough water to cover the potatoes by 1 inch and bring to a boil over medium heat.
  • Cook the potatoes for 10 to 15 minutes or until fork tender.
  • Drain and place in the refrigerator to cool completely.
  • Dice the tomatoes and onion. Add to a small bowl. Stir in the cilantro, jalapeno, lime juice, and salt. Stir to combine.
  • Add the tomato mixture to the cooled potatoes and toss to coat.
  • Taste and add more salt or lime juice if needed.
  • Serve cold or at room temperature.



Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 396mg | Potassium: 357mg | Fiber: 2g | Vitamin A: 165IU | Vitamin C: 13.3mg | Calcium: 26mg | Iron: 2.5mg