This creamy ensalada de papa is made the Mexican way, with crema, pickled jalapeños, and just enough mayo to bring everything together. Perfect served cold as a quick lunch or as a side for your favorite Mexican dishes.
In Mexico, ensalada de papa is one of those dishes that always ends up on the table at family parties or random Sunday lunches.
I love eating it with totopos corn chips or saltine crackers because that’s how I grew up eating it at home.
Sometimes we served it next to carne asada, and other times it was simple lunch with an agua fresca on the side.
Ingredients
- Potatoes
- Carrots
- Peas
- Hard-boiled eggs
- Jamón (ham)
- Red onion
- Mayonnaise
- Mexican crema
- Mustard
- Pickled jalapeños
- Salt
- Black pepper
- Pickled jalapeños + their juice
How to Make Ensalada de Papa Mexican-Style
Start by boiling the potatoes until they’re tender but not falling apart. If you’re adding carrots, cook them together with the potatoes so everything stays nice and simple (photo 1).
Once they’re done, drain them well and let them cool completely before mixing the salad. Trust me, warm potatoes will soak up the dressing too much and the texture won’t be the same.
In a big bowl add the potatoes, onion, eggs, ham, and jalapeños, and gently stir everything together (photo 2). Add the crema, a little mayo, mustard, and the jalapeño juice, then mix well (photo 3 & 4).
I like to chill it for a while before serving because the flavor gets so much better once it’s cold.
Serving Your Mexican Potato Salad
This Mexican potato salad is delicious served cold with corn chips or galletas saladas (saltines) for an easy lunch or snack. I also love serving it alongside my tacos de pollo asado and other comforting Mexican dishes.
You can pair it with:
- Agua de Guayaba
- Agua de Nuez
- Mexican Beef Ribs
- Salchichas a la Mexicana
- Grilled meats & vegetables
It’s also perfect for cookouts, birthdays, holidays, or summer gatherings because you can make it ahead of time.
Why You’ll Love This Recipe
- Creamy and comforting without feeling too heavy
- Easy to make with simple ingredients
- Great for parties and family gatherings
- Tastes even better after chilling
- Authentic Mexican-style flavor
- Easy to make ahead
- Naturally nostalgic and comforting
My Kitchen Notes
In many Mexican homes, ensalada de papa is less of a “picnic salad” and more of an everyday family recipe. It’s the kind of dish that gets served in big bowls at the table so everyone can grab a little extra, just like other simple Mexican salad recipes.
Every family makes it a little differently too. Some people make it simple, others throw in sliced salchichas (hot dogs) or even extra pickled jalapeños.
Things People Usually Ask Me
What makes this potato salad different from other versions?
In Mexico, it’s usually a lot lighter and fresher than the heavy deli-style potato salads. The base is creamy from crema, not just mayo, and the pickled jalapeños give it a little tang and heat that makes it way more interesting. It’s the kind of thing you’ll find on a family table, not something overly dressed up.
Can I use sour cream or yogurt instead of crema?
Yes, totally. If you don’t have Mexican crema, sour cream works really well, and plain yogurt is also fine. It changes the flavor a bit, but it still keeps that creamy, slightly tangy feel that makes the salad good.
Can I make it ahead of time?
Yes, and honestly it’s better that way. I usually make it a few hours before serving, or even the day before if I’m going to a gathering. Once it chills, everything comes together and the flavor gets smoother.
How long does it last in the fridge?
Ensalada de papa last about 2–3 days, covered well. After that, the potatoes start losing their texture and it just doesn’t taste as fresh anymore.
What potatoes work best for this?
I always use waxy potatoes like Yukon Gold because they stay firm after boiling and don’t fall apart when you mix everything together. They’re honestly the best choice if you want that soft but still structured texture in the salad and not something that turns mushy the moment you stir it.
Other Cold Salads You Might Like
If you try this ensalada de papa, let me know how it turns out. I always love hearing how these simple family recipes show up in other kitchens.
Print the recipe
Ensalada de Papa Mexicana
Ingredients
- 2 ½ pounds potatoes (peeled and diced)
- 1 cup carrots (diced)
- ¾ cup peas
- 2 hard-boiled eggs (chopped)
- ⅔ cup ham (roughly chopped)
- ⅓ cup red onion (finely chopped)
- 1 cup Mexican crema
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ¼ cup pickled jalapeños (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Totopos or saltine crackers (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook until tender but not falling apart, about 10-12 minutes.
- During the last 2 minutes of cooking, add the peas. Drain everything well and let cool completely.
- In a large bowl, combine the Mexican crema, mayonnais, mustard, pickled jalapeños, salt, and black pepper.
- Add the cooled potatoes, carrots, peas, eggs, and red onion. Gently mix until everything is evenly coated.
- Taste and adjust salt if needed. Add chopped pickled jalapeños if using.
- Cover and refrigerate for at least 1 hour before serving.
- Serve cold with totopos or saltine crackers.
Notes
- Let the potatoes cool before mixing so the crema stays creamy instead of turning watery.
- Don’t overcook the potatoes. They should be soft but still hold their shape once mixed.
- If Mexican crema is hard to find, you can use sour cream or plain Greek yogurt instead.
- A spoonful of the jalapeño pickling juice adds a subtle tangy flavor that makes the salad taste more like the kind served in Mexican homes.
- This salad tastes even better after chilling for a couple of hours in the fridge.
- In Mexico, it’s very common to add diced ham or sliced salchichas to make it a little more filling.
- Serve it with saltine crackers or crunchy totopos for the full classic experience.
- This salad last up to 3 days in the fridge.