Wash, peel, and dice your potatoes. Add to a large pot of water and tsp salt, allow to boil about 20 minutes or until soft enough for fork to pierce through.
While your potatoes are boiling dice the red pepper, onion, celery, and thaw or open can of corn, and crumble the queso fresco. Add all of it to a large bowl.
When the potatoes are cooked through remove from heat and strain. Rinse with cold water a few times to remove all the starch. * I like to do this the night before so that I can leave the potatoes in the refrigerator over night to get them cold and half the work is done!
Mix the potatoes, veggies, ham, and queso in large bowl. Add the 1/2 cup of mayo and mix well. Sprinkle with black pepper to your liking. If you want to, add the sliced boiled eggs over the top. Best served cold.
Recipe Notes
Recipe modified from Ensalada de Queso from Cocinemos con Kristy.