Mexican potato bowl
A Mexican twist on the viral potato salad!
This Mexican Potato Salad is a healthy, high-protein twist on the viral potato salad that has been taking over Instagram! Think crispy golden potatoes loaded with colourful Mexican-inspired toppings including sweetcorn, creamy avocado, crunchy tortilla strips and a fresh, zesty dressing. Served as a hearty Mexican potato bowl, it’s packed with flavour, texture and plenty of protein, making it a delicious and satisfying option for lunch, dinner or an easy meal prep.
This healthy potato salad is a great way to turn simple ingredients into something seriously exciting. The crispy potatoes add the perfect crunch, while the creamy avocado, sweetcorn and crispy tortillas bring plenty of texture and Mexican-inspired flavour to every bite. It’s fresh, filling and easy to customise with your favourite toppings, making it perfect for summer BBQs, picnics, busy weeknights or a nutritious lunch.
If you love viral potato salad recipes, crispy potatoes, Mexican food or easy high-protein meals, this Mexican potato bowl is one to add to your recipe rotation!
Tips
Don't overcook the eggs. Cooking them for around 6 minutes gives you perfectly jammy yolks that make the bowl extra creamy.
Meal prep friendly. Boil the potatoes, cook the eggs and sweetcorn then assemble the bowl when you're ready to eat.
Make it your own. Try adding jalapeňos, coriander, or toasted seeds for extra crunch and nutrients.
Adjust the consistency. Add a splash more milk if you'd like a looser, creamier base.
High protein. Use low fat Greek yogurt or Skyr for higher protein.
🌱Vegetarian
🍽️ 2 portions
Ingredients
200g Greek yogurt
1/2 lemon juice
40g milk
Salt
2 tsp Mexican seasoning (paprika, chilli powder, cumin, oregano, garlic powder, onion powder)
60g cubed avocado
35g cotija cheese (or feta)
4 tbsp sweetcorn
3-4 soft boiled eggs
1 small tortilla
Method
Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer them immediately to a bowl of iced water, then peel once cooled.
Meanwhile, boil the peeled potatoes until fork tender. Drain and allow them to cool slightly.
Cut the tortilla into strips, spray with some olive oil and airfry until golden and crispy at 190C for 5min
In a large bowl, combine the yogurt, lemon juice, mexican seasoning, milk and a pinch of salt. Mix well smooth and creamy.
Add the avocado, sweetcorn, cooked potato, tortilla strips and peeled eggs. Using a fork, gently mash everything together until creamy, leaving a few larger pieces of potato and egg for extra texture.
Finish with a sprinkle of chilli flakes. Serve immediately or chill until ready to enjoy.
FAQs and Tips
Can I make this cottage cheese protein bowl ahead of time? Yes! You can prepare all of the ingredients up to 2 days in advance and store them separately in the fridge. Assemble just before serving for the freshest texture.
Is this bowl gluten-free? You can use corn trotillas to make it comletely GF.
How long does it keep? Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado is best added just before serving to keep it fresh and prevent browning.
