Mexican Potato Salad

I knew we were having Mexican last night and I had a bag of potatoes on the counter that I didn't want going bad on my watch... so I combined a few recipes to make an incredible Mexican potato salad. Yum!

INGREDIENTS

• Salt and pepper
• 3 pounds of potatoes, scrubbed
•  1  and 1/2 cup mayonnaise
• 2 tablespoons shredded hatch peppers
• 1 lime juiced
• 1 ear of cooked corn kernels
•  salt
•  pepper
• 1 small red onion
• 2 tablespoons dijon mustard
• 1 tablespoon of hot sauce
• 1 teaspoon garlic powder
• 1 teaspoons paprika
• 1/2 teaspoon cumin

DIRECTIONS

1. STEP 1

   In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Peel and cut potatoes into 1 1/2-inch pieces. Cook corn and cut.

2. STEP 2

   In a large bowl, combine remaining ingredients. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate.*
   
   
   *Adapted from Matha Stewart and Que Rica Vida