1. First, toss your potatoes into a pot of boiling water with 2 teaspoons of salt. Cook them until they’re soft enough to stick a fork in, about 10 minutes. Then, drain them and let them cool down.
2. In a big saucepan, mix together the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Toss in the corn kernels and warm everything up over medium heat, stirring every now and then until it’s all heated through.
3. Dump the cooled potatoes into a large mixing bowl. If you’re feeling fancy, throw in those chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently mix it all together until everything’s coated.
4. Toss in the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Give it all a good mix.
5. You can serve this salad warm right away or pop it in the fridge to chill before digging in.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8
