Name: Elote Potato Salad
Cook time: 50 minutes
Yield: 5
Ingredients: 750g baby potatoes; a pinch salt; 2-3 tbsp olive oil; 100g vegan greek yoghurt; 70g vegan mayonnaise; 4 spring onions, finely chopped; 2 cobs of corn, charred; 2 tbsp jarred jalapeños, roughly chopped; 25g coriander, finely chopped; 180g vegan feta; 1/4 lime, juice; to taste hot sauce; to taste salt; 1 fresh jalapeño; to taste hot sauce; a pinch paprika

Mia Jacobs

<p>A creamy potato salad with sweet, charred corn and tonnes of fresh herbs, some zingy pickled jalapenos and a dash of hot sauce for good measure. </p>

Preheat the oven to 200 degrees or 180 fan. Fill a large saucepan with cold water and a big pinch of salt. Add the potatoes and boil. Boil for around 25-30 minutes until completely fork tender. 

Whilst the potatoes boil, combine all the ingredients for the Elote 'dressing' and season to taste. Set to one side. 

Once the potatoes are cooked, add to two baking trays lined with parchment paper. Flatten each potato with the bottom of a glass and drizzle with plenty of olive oil and salt. Roast for around 25 minutes, or until crispy and deeply golden brown (adding extra drizzles of olive oil as needed). 

Let the potatoes cool slightly before adding to the Elote mixture. Toss everything together and serve with a few extra dashes of hot sauce, some more fresh coriander and some slices of fresh jalapeño. 

<p>A creamy, dreamy potato salad recipe with all the flavours of the ultimate Mexican street food snack, Elotes.</p>

Elote Potato Salad

Ingredients

Method

What do you think of the recipe?

Mia Jacobs

More...