Southwestern Potato Salad

Potato Salad season is almost here! I define potato salad season as summer because it’s the best side dish for parties, especially potlucks. The flavor combo possibilities are endless and it’s simple to make and you can make it ahead of time.

I wanted to make a new version of the classic for this summer and this Southwestern-style potato salad came out super yummy! It’s pretty simple with just onions, corn, and black beans, but you can add in lots of other mix-ins. The dressing is a bit of mayo, but I also used sour cream, paprika, chili powder, and cumin, and fresh lime juice! This potato salad would be a great alternative to the usual and would be tasty served with burgers or even a summer taco bar party!

Recipe Tips and Suggestions:

• I kept this simple with corn, black beans, and fresh chopped cilantro. Other add-ins that would be good: diced green and red bell pepper, diced jalapeno (if you like a kick), pinto beans, diced tomatoes, etc.
• The dressing is comprised of a bit of mayo, sour cream, lime juice, and spices. I used chili powder, cumin, garlic powder, paprika, and salt.
• I felt like the measurements provided give a good amount of spice and flavor without being too overpowering. Of course, you can add more or less as desired!
• Similar to the spices, I do not like my potato salad to be too heavy with mayo. If you mix it up and feel it’s a bit dry for your tastes, you can also stir in more mayo and/or sour cream.
• After the potato salad is mixed up, you will want to let it chill in the fridge for a while to cool and to let the flavors meld. I recommend making it either the night before or the morning of you plan to serve it!

Print

Yield: 6 servings

Southwestern Potato Salad

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 35 minutes

Southwestern Potato Salad - Homemade potato salad made with corn, black beans, and tossed in a light creamy dressing made with sour cream and fresh lime juice!

Ingredients

• 2 pounds russet potatoes, peeled and diced 1/2-inch cubes
• 1/4 cup mayonnaise
• 1/3 cup sour cream
• 1 lime, juiced
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt (or to taste)
• 1 can (14.5 ounces) low-sodium black beans, drained and rinsed
• 1 cup corn (frozen, fresh, or canned)
• fresh cilantro, chopped

Instructions

1. Add diced potatoes to a large pot. Fill with water so potatoes are completely covered. Bring water to a boil on medium high heat. Simmer potatoes until they can just be pierced with a fork, about 10-15 minutes. Drain and set aside.
2. While potatoes are cooking, add the mayo and sour cream to a bowl along with lime juice, chili powder, paprika, cumin, garlic powder, and salt. Stir together until combined.
3. Add the cooked potatoes to a large bowl or container. Pour in the black beans and corn followed by the dressing. Toss gently until combined, trying not to break up the potatoes too much. Add additional salt or spices to taste as desired. Cover and chill at least 4 hours or overnight. Garnish with fresh cilantro. Serve.

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 658mgCarbohydrates: 47gFiber: 7gSugar: 4gProtein: 8g

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