Caramba Potato Salad
Get ready to wow your taste buds with Caramba Potato Salad, a zesty twist on the classic picnic staple! Made with creamy Yukon Gold potatoes and dressed in a bold, flavor-packed blend of mayonnaise, sour cream, fresh lime juice, ground cumin, and smoked paprika, this potato salad is anything but ordinary. Fresh cilantro, crunchy bell pepper, sliced green onions, and a touch of jalapeño provide a vibrant, Tex-Mex-inspired medley of textures and heat. Perfectly seasoned with garlic powder, olive oil, and a sprinkle of black pepper, this refreshing dish is an ideal side for BBQs, potlucks, or any festive gathering. Refrigerated to let the zesty flavors meld, this tangy and creamy potato salad is a guaranteed crowd-pleaser.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Green onions, sliced
- 0.5 cup Red bell pepper, diced
- 1 Jalapeño, finely chopped (remove seeds for less heat)
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Peel and dice the Yukon Gold potatoes into 1-inch cubes. Place them into a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 12-15 minutes. Be careful not to overcook the potatoes to avoid them becoming mushy.
Drain the potatoes in a colander and let them cool for about 10 minutes.
While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, ground cumin, smoked paprika, garlic powder, olive oil, and the remaining teaspoon of salt. Stir until well combined.
Add the cooled potatoes to the bowl with the dressing and gently toss to coat them evenly.
Fold in the chopped cilantro, sliced green onions, diced red bell pepper, and minced jalapeño. Mix gently to combine, ensuring the potatoes remain intact.
Taste and adjust the seasoning with black pepper and additional salt or lime juice, if needed.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Before serving, give it a gentle stir and garnish with extra chopped cilantro or a sprinkle of smoked paprika for presentation.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
