Hot Mexican Potato Salad
Add a fiery twist to your favorite comfort food with this Hot Mexican Potato Salad—a bold and vibrant side dish that’s perfect for spicing up any meal! Featuring tender baby potatoes tossed in smoked paprika, ground cumin, and a hint of garlic powder, this dish gets its kick from fresh jalapeño and red onion sautéed to perfection. A splash of zesty lime juice brightens the flavors, while optional toppings like crumbled cotija cheese and fresh cilantro add a delightful finishing touch. Quick and easy to prepare in just 35 minutes, this warm potato salad is a crowd-pleaser for taco nights, summer barbecues, or any gathering in need of a flavorful, spicy twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 whole jalapeño, finely chopped
- 1 small red onion, finely diced
- 0.25 cup cilantro, chopped (optional)
- 1 whole lime, juiced
- 0.25 cup cotija cheese (optional)
Instructions
Wash and scrub the baby potatoes thoroughly, leaving the skins on. Cut them into bite-sized halves or quarters.
Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until fork-tender. Drain and set aside.
While the potatoes are boiling, heat olive oil in a large skillet over medium heat.
Add the finely chopped jalapeño and diced red onion to the skillet. Sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the drained potatoes to the skillet. Sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss everything together and cook for an additional 3-4 minutes, allowing the spices to coat the potatoes and for the edges to crisp slightly.
Remove the skillet from heat. Drizzle the lime juice over the potatoes and toss to combine.
If desired, sprinkle chopped cilantro and crumbled cotija cheese over the top for added flavor and garnish.
Serve hot as a side dish or on its own. Enjoy your Hot Mexican Potato Salad!
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 12.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4352 mg | 93% | |
*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.
