Durango Potato Salad
Bold, smoky, and bursting with vibrant Southwestern flavors, Durango Potato Salad is a zesty twist on the classic potato salad recipe. Featuring tender Yukon Gold potatoes tossed in a rich dressing made with mayonnaise, sour cream, smoked paprika, cumin, and fresh lime juice, this dish delivers a perfect balance of creaminess and spice. Finely diced jalapeños, crunchy red bell pepper, chopped cilantro, and sliced green onions add texture and color, while optional crumbled cotija cheese takes it to the next level. Ideal as a side dish for barbecues, tacos, or Southwestern-inspired meals, this easy-to-make salad is ready in just 35 minutes (including cooking time) and can be made ahead for convenience. Serve it cold or at room temperature for a crowd-pleasing addition to your summer gatherings.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 2 medium Jalapeños, finely diced
- 4 stalks Green onions, sliced
- 1 medium Red bell pepper, diced
- 1.5 teaspoons Kosher salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Crumbled cotija cheese (optional)
Instructions
Wash the potatoes thoroughly and chop them into 1-inch cubes. Leave the skins on for added texture and flavor.
Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and allow them to cool for about 10 minutes. Once cooled, transfer them to a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, sour cream, smoked paprika, ground cumin, fresh lime juice, kosher salt, and ground black pepper until smooth and well-combined.
Add the dressing to the bowl of potatoes and gently toss until the potatoes are coated evenly.
Fold in the chopped cilantro, diced jalapeños, sliced green onions, and diced red bell pepper. Stir gently to distribute the ingredients throughout the salad.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle crumbled cotija cheese on top, if desired, for an extra layer of flavor.
Serve the potato salad cold or at room temperature as a flavorful side dish for grilled meats, tacos, or other southwestern dishes.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 22.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4560 mg | 97% | |
*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.
