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.
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.