Fiesta Potato Salad
Bring a burst of flavor to your next gathering with this vibrant Fiesta Potato Salad! Combining tender red potatoes with sweet corn, hearty black beans, and crisp red bell peppers, this colorful dish is packed with both texture and taste. A creamy lime-cumin dressing infused with smoked paprika and garlic powder ties everything together, while fresh cilantro adds a zesty finish. Perfect as a summer side dish or a potluck favorite, this chilled salad is as refreshing as it is satisfying. Easy to make and ready in just over 30 minutes, it’s a fiesta of flavor that’s sure to impress! Keywords: Fiesta Potato Salad, flavor-packed potato salad, lime-cumin dressing, summer side dish, potluck recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Red potatoes
- 1 cup Corn kernels (fresh, canned, or frozen and thawed)
- 1 cup Black beans (rinsed and drained)
- 1 medium Red bell pepper (diced)
- 1 cup Cherry tomatoes (halved)
- 3 stalks Green onions (sliced thin)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and scrub the red potatoes thoroughly. Cut them into bite-sized cubes, leaving the skin on for texture and visual appeal.
Place the potato cubes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10–12 minutes or until the potatoes are fork-tender but not mushy.
Drain the potatoes and set them aside to cool to room temperature.
While the potatoes are cooling, prepare the corn if needed (grilling or lightly sautéing for a smoky flavor works great) and chop your vegetables: dice the red bell pepper, halve the cherry tomatoes, slice the green onions, and chop the fresh cilantro.
In a large mixing bowl, combine the cooled potatoes, corn, black beans, red bell pepper, cherry tomatoes, and green onions.
In a separate small bowl, whisk together the mayonnaise, freshly squeezed lime juice, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create the dressing.
Pour the dressing over the potato mixture. Gently toss everything together until the ingredients are evenly coated.
Fold in the chopped cilantro, reserving a small amount for garnish if desired.
Taste the salad and adjust seasoning with additional salt and lime juice if needed.
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, give the salad a quick stir and garnish with the reserved cilantro. Serve chilled and enjoy the fiesta of flavors!
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 36.8 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5912 mg | 126% | |
*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.
