Zingy South Western Potato Salad
Bursting with bold flavors and vibrant colors, this Zingy South Western Potato Salad is a must-try twist on the classic dish. Featuring tender red or Yukon gold potatoes, sweet corn kernels, hearty black beans, and a medley of crisp vegetables, this salad is elevated with a zesty lime dressing and a smoky blend of spices like chili powder, cumin, and smoked paprika. Fresh cilantro adds a bright, herbaceous finish, making every bite a fiesta of South Western-inspired goodness. Perfect for barbecues, picnics, or weekday meals, this potato salad is as versatile as it is delicious. With only 15 minutes of prep time, it's an easy, make-ahead side dish that’s sure to wow your family and guests alike. Serve it chilled or at room temperature for a refreshing, flavor-packed addition to any meal!
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Recipe Information
Ingredients
- 2 pounds small red or Yukon gold potatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans (rinsed and drained)
- 1 whole red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 1 whole lime (juiced and zested)
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture and nutrients.
Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain them and set aside to cool slightly.
While the potatoes are cooking, prepare the other ingredients: dice the red bell pepper, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro.
If using fresh corn, cook it in boiling water for 3-5 minutes, then drain and cool. If using frozen or canned corn, rinse and drain it as needed.
In a small bowl, whisk together the lime juice, lime zest, olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked potatoes, corn, black beans, red bell pepper, cherry tomatoes, and red onion. Pour the dressing over the mixture and gently toss to coat everything evenly.
Add the chopped cilantro and gently fold it into the salad. Taste and adjust the seasoning if necessary.
Cover the potato salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 264.6 g | 96% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 31.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5847 mg | 124% | |
*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.
