Ensalada de Papa Mexicana
4 servings
A classic Mexican potato salad made with tender potatoes, pickled jalapeno, crema, mayonnaise, and eggs. It’s simple, comforting, and perfect for parties, family meals, or casual lunches.
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.
Nutrition Information
Calories: 557kcal | Carbohydrates: 62g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2000mg | Potassium: 1501mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6110IU | Vitamin C: 70mg | Calcium: 168mg | Iron: 3mg