rizo_logo recipes

Mexican Potato Salad with Cotija

Serves: 4-6
This Mexican potato salad is full of of flavor - jalapeños, onions and cilantros really elevate this already family favorite.


Product Image
  • 2 lbs gold potatoes, chopped into bite sized pieces
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice
  • 1 tsp lime zest
  • 1 jalapeño, minced
  • ½ tbsp hot sauce
  • ½ tsp salt 
  • ½ tsp ground black pepper
  • 1 large red bell pepper, diced
  • ¼ cup red onion, finely diced
  • ½ cup corn kernels
  • ¼ cup cilantro, roughly chopped
  • ½ cup Rizo Bros Cotija Cheese, plus more to top


  1. Place diced potatoes in a large pot and fill with enough water to cover the potatoes.
  2. Bring to a boil over high heat, then reduce the heat to medium and cook for about 20 minutes, or until potatoes are just fork tender. Drain the potatoes and let them cool slightly.
  3. Meanwhile, in a small bowl, whisk together the olive oil, lime juice, lime zest, jalapeño, hot sauce, salt, and pepper.
  4. In a large bowl, add the cooled potatoes, diced bell pepper, onion, corn, cilantro, and cotija cheese. Pour the olive oil mixture over the potatoes and toss to combine all ingredients.
  5. Chill in the refrigerator for at least 4 hours before serving with extra cotija cheese and fresh cilantro.