Potato Salad Southwestern Style

Transform your classic side dish into a bold and vibrant crowd-pleaser with this Southwestern-Style Potato Salad! Featuring tender red potatoes, sweet corn, protein-packed black beans, and a medley of fresh cilantro, red bell pepper, and green onions, this recipe brings southwestern flair to your table. The creamy dressing, made with lime juice, sour cream, and a smoky blend of chili powder, cumin, and smoked paprika, infuses every bite with zesty, spiced perfection. Optional diced avocado and jalapeño add extra creaminess and a kick of heat for adventurous eaters. Perfect for summer barbecues, potlucks, or Taco Tuesday sides, this easy-to-make dish will become a staple in your recipe rotation. Serve it chilled and watch it disappear in no time!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans (rinsed and drained)
• 1 large red bell pepper (diced)
• 4 stalks green onions (thinly sliced)
• 0.25 cup cilantro (chopped)
• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium avocado (optional, diced)
• 1 small jalapeño (optional, finely chopped)

Directions

Step 1

Wash the red potatoes thoroughly and cut them into bite-sized cubes. Leave the skin on for added texture and flavor.

Step 2

Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Be careful not to overcook them to avoid mushy potatoes.

Step 4

Drain the potatoes and spread them on a baking sheet in a single layer to cool. Let them cool completely before proceeding.

Step 5

If using fresh or frozen corn, cook it according to the package instructions. If using canned corn, drain and rinse thoroughly. Set aside.

Step 6

In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create the dressing. Adjust seasoning to taste.

Step 7

In a large mixing bowl, combine the cooled potatoes, corn, black beans, red bell pepper, green onions, cilantro, and jalapeño (if using). Gently fold in the dressing until everything is evenly coated.

Step 8

If desired, gently fold in the diced avocado for a creamy addition.

Step 9

Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Serve the Southwestern-style potato salad chilled. Garnish with additional cilantro or a sprinkle of chili powder, if desired.

Nutrition Facts

Serving size	(2047.2g)

Amount per serving	% Daily Value*
Calories	2365.9

Total Fat 126.1g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat g
Cholesterol 146.4mg	0%
Sodium 2297.7mg	0%
Total Carbohydrate 289.0g	0%
Dietary Fiber 51.8g	0%
Total Sugars 39.7g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 357.7mg	0%
Iron 17.7mg	0%
Potassium 6819.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 7.7%

Carbs: 46.6%