Ingredients

• 2lb Russet potatoes – diced into 1/2 inch squares
• 4 hard boiled eggs – halved and diced
• 14oz Mexicorn Niblets
• 1 Cup Mayo
• 1/2 Cup Sour Cream
• 1 Lime – juiced
• 1/2 Red Onion – small dice
• 1 Jalapeño – small dice
• 1/4 Cup Cilantro – chopped
• 8oz Cotija cheese (Fresh feta if you cannot find cotija)
• 1 1/2 Tsp Cumin
• 1/2 Tsp Chili powder
• 1/2 Tsp Ground black pepper
• 1/2 Tsp Paprika
• 1/2 Tsp Cayenne
• 1/4 Tsp Garlic powder

Directions

1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
8. Serve and enjoy.