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!
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.
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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.
This Southwestern Potato Salad will become a barbecue favorite, made with fresh vegetables, fat-free sour cream, light mayo, and spices.
ingredients
- 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
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.
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.
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!
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Southwest Potato Salad
Ingredients
- 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
Instructions
- 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!
This potato salad is so rich and has all the ingredients that I love!
I love the flavors in this dish! I can’t wait to try it! YUM!
My family would love this potato salad! The flavors are absolutely amazing!
I LOVE it! I made it last night to go with my Tex-Mex sloppy Joes. It was a HUGE hit.
I love how easy this is to make and how tasty it is too! Thanks for the recipe!!
Absolutely delicious! Always a hit on our table!
This was so good! Super creamy, and we loooooooved the cumin and chili powder.
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!
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.
Wow its a best recipe salad!