Southwest Potato Salad
Brighten up your next barbecue or potluck with this zesty, flavor-packed Southwest Potato Salad! Tender baby yellow potatoes are paired with sweet corn kernels, hearty black beans, and crunchy red bell peppers, delivering the perfect balance of textures in every bite. A creamy, tangy dressing spiced with smoky paprika, cumin, and fresh lime juice ties it all together, while cilantro and a hint of jalapeño add a refreshing Southwest flair. This vibrant and colorful side dish is easy to make, taking only 20 minutes of prep time, and is best served chilled to let the bold flavors meld beautifully. Whether you're looking for a unique twist on classic potato salad or a crowd-pleasing dish bursting with Southwest-inspired ingredients, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds baby yellow potatoes
- 1 cup corn kernels
- 1 cup black beans (rinsed and drained)
- 1 medium red bell pepper (diced)
- 3 stalks scallions (sliced)
- 0.25 cup cilantro (chopped)
- 1 small jalapeño (deseeded and minced)
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 large lime (juice and zest)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook for 12–15 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooling, prepare the dressing by whisking together the mayonnaise, sour cream, lime juice and zest, ground cumin, chili powder, smoked paprika, salt, and black pepper in a small bowl until smooth. Set aside.
Cut the cooled potatoes into bite-sized pieces and place them in a large mixing bowl.
Add the corn kernels, black beans, diced red bell pepper, sliced scallions, chopped cilantro, and minced jalapeño to the bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss to combine, making sure everything is evenly coated.
Taste and adjust seasoning with additional salt or lime juice, if desired.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and garnish with additional cilantro or scallions, if desired.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 30.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5525 mg | 118% | |
*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.
