This insanely delicious Southwest Potato Salad is packed with flavor. Made with red potatoes, red peppers, cilantro, corn, and green onion, then tossed with a delightful cream southwest dressing!

overhead shot potato salad in bowl

This corn potato salad recipe is a barbecue favorite. My son, Aiden, and I are huge potato salad fans; the rest of our family, not so much, and that has much to do with the eggs in most recipes.

I wanted a potato salad recipe that I knew everyone would enjoy.

So, keeping my family in mind, I decided to make a potato salad with no eggs and less mayo so that we would all enjoy it! I decided to go with a Southwest twist. This recipe is light and refreshing, leaving your palate feeling clean and not overcome by too much creaminess.

shot of potato salad in bowl with wooden serving spoon

This Southwestern Potato Salad will become a barbecue favorite, made with fresh vegetables, fat-free sour cream, light mayo, and spices.


  • Red potatoes
  • Red bell pepper
  • Jalapeno
  • Cilantro
  • Green Onions
  • Corn
  • Cumin
  • Chili Powder
  • Salt & Pepper
  • Fat-free sour cream
  • Light mayo

Tips To making Potato salad

  • Rinsing potatoes before and after boiling helps remove excess starch for better results. Use hot water after boiling and cold water before boiling.
  • When cooking potatoes, start with cold water and bring them to a boil to prevent uneven cooking and maintain potato texture.
  • Store potato salad in a sealed container in the refrigerator at or below 40°F (4°C) to keep it fresh and avoid absorbing any fridge odors.
  • Premade potato salad can last about five days in the fridge if it is stored properly, whether it was whipped up at home or grabbed from the store, and whether it was dressed with vinegar, oil, or mayo.

How to make southwestern potato salad

To make this tasty spin on the popular barbecue side dish, add some Southwestern flair to your potato salad.

overhead shot of fresh ingredients for potato salad

Put sour cream, mayo, chili powder, cumin, red pepper, green onion, jalapeno, and cilantro in a small mixing bowl. Just set it aside for now.

Put the potatoes in a big pot of boiling water and add salt if you like. Bring it to a boil and let them simmer for 8-12 minutes until they’re tender and easy to pierce with a knife or fork. Drain them and let them cool.

potato salad in mixing bowl

Once it’s cooled, mix in the sour cream, add salt and pepper to taste, cover, and let it chill in the fridge until you’re ready to serve. Then, dig in!

potato salad in glass mixing bowl

potato salad recipes we love

  • My Grandma’s Potato Salad is a classic recipe. Simple, easy to make, and delicious! This is a side you can enjoy all summer long.
  • Fan favorite! This Best Ever Potato Salad – loaded with bacon, chives, cheese, and ranch seasoning- will become a traditional family barbecue recipe.
  • French Onion Potato Salad combines two summer favorites into one dish. This simple recipe will become a summer potluck request.
potato salad on plate with fork

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collage image of potato salad

Southwest Potato Salad

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 24
Calories: 73 kcal
Southwest Potato Salad is packed with flavor. Made fresh vegetables, then tossed in a homemade delicious southwest dressing!
southwest potato salad in serving bowl with wooden spoon


  • 3 pounds red potatoes skin peeled and diced
  • 1 red bell pepper diced
  • 1 jalapeno diced
  • 1 cup cilantro coarsely chopped
  • 4 green onions chopped
  • 2 ears of corn cooked and kernels removed from ear, about 1.5 cups of corn kernels
  • 3/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • 1 1/3 cup fat-free sour cream
  • 2/3 cup light mayo


  • In a small mixing bowl add and stir together sour cream, mayo, chili powder, cumin, red pepper, green onion, jalapeno, and cilantro. Set aside.
  • Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork. Drain the potatoes, allow potatoes to cool. 
  • Once cooled add the sour cream mixture, stir together to combine, add salt and pepper to taste. Cover and let it chill in the fridge until ready to serve. Enjoy!
Serving: 0.5cupCalories: 73kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 82mgPotassium: 319mgFiber: 1gSugar: 2gVitamin A: 288IUVitamin C: 13mgCalcium: 25mgIron: 1mg
southwest potato salad in serving bowl with wooden spoon
Tried this recipe?Let us know what you think!

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  1. This recipe sounds really delicious and I love how colorful the dish is. It would really stand out at Church picnics and cook-outs.

  2. Totally pinning this… It sounds amazing and I love everything that you put into it. I can only guess how yummy it must tastes… Thanks for posting

  3. This recipe sounds delicious. I love potato salad and I like changing it up a bit from the traditional version. Can’t wait to try this one. Thanks for sharing!

  4. I love potato salad. Thank you so much for sharing this recipe. I am gong to try this very soon.

  5. I love potato salad, and I am not picky about it. I love all kinds. I confess, I’ve not tried any like this. Just so you know, I have copied and pasted your recipe and plan on getting all the ingredients when I shop.

  6. This sounds AMAZING. I’m looking for vegan summer recipes and this one could very easily be made vegan by using vegan mayo in place of the sour cream and mayo. Pinning this and making it this weekend!

  7. I just love your Southwest flavors for your fantastic Potato Salad. Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

  8. Sandra, I made this salad the other day for a party at work and everyone went nuts over it! Thanks so much for sharing this recipe – I’m going to be using it a lot this summer and passing along the link!

  9. 5 stars
    Making this Southwest Potato Salad was a hit! It was flavorful, with a zesty kick and hearty ingredients. Can’t wait to make it again and again!

  10. 5 stars
    The Southwest Potato Salad was an explosion of flavors! I loved the addition of corn and black beans, and the spicy dressing gave it such a great kick.

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