Elote Potato Salad

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

50 minutes cook

Serves 5

Mia Jacobs

Ingredients

Smashed potatoes

750gbaby potatoes

a pinchsalt

2-3 tbspolive oil

Elote 'dressing'

100gvegan greek yoghurt

70gvegan mayonnaise

4 spring onions, finely chopped

2cobs of corn, charred

2 tbspjarred jalapeños, roughly chopped

25gcoriander, finely chopped

180gvegan feta

1/4 lime, juice

to tastehot sauce

to tastesalt

To serve

1fresh jalapeño

to tastehot sauce

a pinchpaprika

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.

Method

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.