Chili Potato Salad
Elevate your summer gatherings with this zesty Chili Potato Salad, a bold twist on the classic picnic favorite. Tender baby potatoes are tossed with a creamy, spiced dressing made from mayonnaise, sour cream, and a lively blend of chili powder, smoked paprika, cumin, and fresh lime juice for a smoky, tangy kick. Crisp red onion, vibrant red bell peppers, and fresh cilantro add layers of crunch and herbal freshness to every bite. Perfectly chilled, this salad becomes a refreshing yet fiery side dish that pairs beautifully with grilled meats or stands alone as a flavorful vegetarian option. Ready in just 35 minutes, it’s the ultimate crowd-pleaser that promises to bring both flavor and flair to your table.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 0.5 cup Red onion
- 0.5 cup Red bell pepper
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tbsp Lime juice (freshly squeezed)
- 1.5 tsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Wash and scrub the baby potatoes thoroughly, then cut them in half (or quarters, depending on size).
Add the potatoes to a large pot and cover with water. Bring to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Do not overcook.
Drain the potatoes and allow them to cool completely to room temperature.
While the potatoes are cooling, dice the red onion and red bell pepper into small pieces. Chop the fresh cilantro and set aside.
In a small mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until well combined.
Once the potatoes are cool, transfer them to a large mixing bowl. Drizzle olive oil over the potatoes and toss gently to coat.
Add the diced red onion, red bell pepper, and chopped cilantro to the potatoes.
Pour the chili dressing over the potato mixture and gently fold the ingredients together until everything is evenly coated.
Cover the bowl and refrigerate the chili potato salad for at least 30 minutes to allow the flavors to meld.
Before serving, taste and adjust seasoning with additional salt or lime juice if needed. Serve chilled and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 14.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3345 mg | 71% | |
*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.
