Simply Irresistible Tropical Potato Salad Sp5
Brighten up your table with this Simply Irresistible Tropical Potato Salad SP5, a dazzling fusion of classic comfort and tropical flair. Tender Yukon Gold potatoes form the base of this vibrant dish, while juicy pineapple chunks, sweet mango, crisp red bell pepper, and zesty red onion add an explosion of flavor and color to every bite. Tossed in a creamy citrus-lime dressing sweetened with honey and spiced with a hint of ground cumin, this salad strikes the perfect balance between sweet, tangy, and savory. Fresh cilantro ties it all together with an herby kick, making it the ideal companion for grilled meats, seafood, or any summer barbecue. Ready in just 35 minutes, this tropical twist on traditional potato salad is guaranteed to steal the spotlight at your next gathering! Keywords: tropical potato salad, summer side dish, creamy lime dressing, Yukon Gold potato recipe, tropical flavors.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 1 large Mango (peeled and diced)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (finely diced)
- 0.25 cup Cilantro (chopped)
- 0.5 cup Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey
- 0.5 teaspoon Ground cumin
- 0.75 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and dice the Yukon Gold potatoes into bite-sized pieces. Place them in a large pot and cover with cold, salted water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender but not mushy.
Drain the potatoes and allow them to cool completely to room temperature. You can speed up the cooling process by spreading them out on a baking sheet.
In a large mixing bowl, combine the cooled potatoes, pineapple chunks, diced mango, red bell pepper, red onion, and chopped cilantro.
In a small bowl, whisk together the mayonnaise, lime juice, honey, ground cumin, salt, and black pepper to create the tropical dressing.
Pour the dressing over the potato mixture and gently toss to coat all ingredients evenly. Be careful not to mash the potatoes or fruits.
Taste and adjust seasoning if needed. You can add more lime juice for tanginess or salt for flavor balance.
Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve the tropical potato salad cold as a side dish to grilled meats, seafood, or at your next summer barbecue.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 110.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4866 mg | 104% | |
*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.
