Boil the potatoes in salted water until they are just tender. Drain and rinse briefly in cold water. Cut them in bite sized chunks and put them in a bowl.
Mix together the mayonnaise, 1 tablespoon of the lime juice, chipotle chile pepper, and salt to taste. Taste and add a little more lime juice if you like. Pour the dressing over the still hot potatoes and toss to coat them evenly. Mix in the olives, corn, and hot peppers. Season with salt and pepper to taste, and chill for at least 2 hours.
Arrange the shredded lettuce on a platter or large shallow salad bowl. Top with the potato salad, and then garnish with cilantro, more chipotle pepper, crumbled cojita cheese, and lime wedges.
Thin the sour cream with a tablespoon or 2 of lime juice and drizzle over the salad just before serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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