# Components:
→ Vegetables
01 - 2 pounds small Yukon Gold potatoes, cut into 1-inch cubes
02 - 2 cups roasted or grilled corn kernels (about 3 ears)
03 - 1/4 cup red onion, finely diced
04 - 1/4 cup fresh cilantro, chopped
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons fresh lime juice
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 1/2 cup cotija cheese or feta, crumbled
15 - Chopped fresh cilantro, for sprinkling
16 - Chili powder, for sprinkling
# Method:
01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, or until the potatoes are fork-tender. Drain thoroughly and let cool slightly.
02 - While the potatoes are cooking, grill or roast the corn until lightly charred. If using fresh corn, cut the kernels from the cobs once cool enough to handle.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper until smooth and well incorporated.
04 - Add the warm potatoes, roasted corn, diced red onion, chopped cilantro, and jalapeño (if using) to the bowl with the dressing. Gently toss until all components are evenly coated.
05 - Add half of the crumbled cotija cheese and gently fold to distribute throughout the salad.
06 - Transfer to a serving dish. Top with the remaining cheese, extra chopped cilantro, and a light sprinkle of chili powder. Serve warm or chilled as desired.
