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Southwestern Potato Salad

Southwestern Pasta Salad is light and refreshing. Made with fresh veggies and full of flavor, this will convert even those who claim to hate potato salad.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Servings: 8
Calories: 219kcal
Author: Sandra


  • 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
  • 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!


Calories: 219kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Cholesterol: 6mg | Sodium: 230mg | Potassium: 948mg | Fiber: 3g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 38.9mg | Calcium: 72mg | Iron: 1.7mg