South of the Border Potato Salad
Elevate your summer gatherings with this vibrant and zesty South of the Border Potato Salad! Featuring tender Yukon Gold potatoes, sweet corn kernels, and a medley of crunchy red bell pepper and red onion, this dish is a southwest-inspired twist on a classic favorite. Fresh cilantro and spicy jalapeño bring bold, aromatic flavors, while the creamy dressing made with Greek yogurt, mayonnaise, lime juice, and smoky spices like cumin and paprika ties it all together. This salad is the perfect balance of creamy, tangy, and slightly spicy, making it an irresistible side dish for barbecues, picnics, or taco night. Prep it in just 35 minutes, and let it chill to develop even more amazing flavor. You'll love serving—and savoring—this refreshing twist on traditional potato salad!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 medium Red bell pepper
- 1 small Red onion
- 0.5 cup Cilantro
- 1 medium Jalapeño
- 0.5 cup Greek yogurt
- 0.25 cup Mayonnaise
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the Yukon Gold potatoes and cut them into bite-sized cubes.
Place the potato cubes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil, then reduce heat to simmer and cook the potatoes for 10-12 minutes or until fork-tender. Drain and set aside to cool.
While the potatoes are cooking, prepare the other ingredients. Dice the red bell pepper and red onion into small pieces. Finely chop the cilantro. Mince the jalapeño, removing seeds for less heat if desired.
If using fresh corn, cook it briefly in a skillet or boiling water, then cut the kernels off the cob. If using frozen or canned corn, ensure it is thawed and drained, respectively.
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lime juice, ground cumin, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
In a large mixing bowl, combine the cooled potatoes, corn, red bell pepper, red onion, cilantro, and jalapeño.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste the salad and adjust seasoning with additional salt, pepper, or lime juice if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled and garnish with additional cilantro or a sprinkle of smoked paprika if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 33.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5190 mg | 110% | |
*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.
