Southwestern Potato Salad is a vibrant and flavorful twist on a classic dish, blending the robust flavors of the American Southwest with the comforting familiarity of traditional potato salad. This zesty creation features tender potatoes, crunchy vegetables, and a bold dressing that will tantalize your taste buds and elevate any meal.

Southwestern Potato Salad Recipe

Southwestern Potato Salad is a delightful fusion of flavors and textures, combining the heartiness of potatoes with the zestiness of Southwestern spices and ingredients. This dish is perfect for adding a bit of flair to picnics, barbecues, or any gathering where you want to impress with a unique and delicious side dish.

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Prep Time 15

Cook Time 40

Total Time 55

Course Salad, Side Dish

Cuisine American

Servings 6

Calories 209 kcal

Equipment

Knife
Cutting Board
Large pot
Mixing bowl
Whisk
Spatula

Ingredients

5 pounds Baby Red Potatoes
5 pounds Baby Yellow Potatoes
1 cob of Corn
Butter
sprinkles of Chipotle Seasoning
1 small Red Pepper
1 small Yellow Peppers
1/2 cup Mayonnaise
1 tablespoons Sour Cream
1/2 teaspoon Mustard
2 teaspoons Sugar
2 Scallions
Fresh Cilantro

Instructions

Used both red and yellow baby potatoes for this recipe. Boil the potatoes for 15-20 minutes, checking them after 10 minutes.
Drain water from the potatoes. Cut potatoes in quarters and leave the skin on for a little change of pace.
Use a white and yellow cob of corn for some color and flavor. Cut the corn from the cob, add a pat of butter, and cook the corn in a frying pan on the grill.
Stir the corn around the pan to help with browning. As it browns, sprinkle the southwest seasoning on the corn and stir the kernels. Set them aside once they are charred.
Start browning the peppers on the grill. The only thing to do with these is to turn the peppers as they burn, so the peppers brown all around. You don’t want them completely burned, just a little charred all over. When you are done, the outer skin will have separated from the pepper. Pull it off and discard it. Chop the remaining pepper into small pieces or strips.
Make the dressing. In a small bowl, combine together the sour cream, mustard, and sugar.
Chop the potatoes into quarters, add the mayo and sour cream mix, the fried corn, and the scallion. Add the pieces of red and yellow pepper also. Chop cilantro and add to mix.
Mix everything together. Cover bowl and place in fridge for approximately 2 hours. Mix contents a few times while refrigerated.
Enjoy your Southwestern Potato Salad!

Notes

Potato Choice: Use waxy potatoes like Yukon Gold or red potatoes for the best texture. They hold their shape well after boiling and won’t become mushy.

Dressing: The dressing is key to the Southwestern flavor. It typically includes mayonnaise, sour cream, lime juice, cilantro, cumin, chili powder, and garlic. Adjust the seasonings to taste.

Texture: For added crunch and flavor, consider adding diced red bell pepper, red onion, corn kernels, or black beans.

Chill Time: Allow the salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving: Garnish with additional chopped cilantro or a sprinkle of chili powder for a visually appealing presentation. Serve as a side dish with grilled meats, burgers, or as part of a picnic spread.

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Nutrition Facts

Nutrition	Value
Calories	209kcal
Carbohydrates	24g
Protein	3g
Fat	12g
Saturated Fat	1g
Sodium	305mg
Iron	1mg
Calcium	1mg
Vitamin A	907IU
Potassium	534mg

How to Fix Watery Potato Salad?

To get rid of excess water, try draining the water and then gently turning the potato on the stove for a short while. Be careful not to overcook it or it will get mushy. It should be noted that certain sauces with a lighter mayonnaise base, or mild variants, will liquefy more easily than standard mayonnaise.

How Long Will Potato Salad Last?

Southwestern Potato Salad will typically last up to five days. when stored in an airtight container in the refrigerator. Make sure to refrigerate it promptly after serving and discard any leftovers that have been left out at room temperature for more than 2 hours.