Creamy, a little spicy, and bursting with flavor, this southwestern potato salad is the perfect summer side dish.
I am a fan of any potato salad. The tried and true traditional version is always good, and I also enjoy this herb potato salad.
While traditional potato salad needs at least four hours in the refrigerator for the flavors to meld, this version is excellent either warm or cold.
Potatoes: People tend to be quite opinionated on the potato variety in their salad. Personally I love either Russets or red potatoes in this recipe.
Mayonnaise: I prefer a light mayo; but whatever you like.
Brown mustard: It’s not potato salad without a little mustard. I like spicy brown mustard.
Lime juice: Lime is a perfect compliment to the great southwestern flavors. Adds a great bright flavor to the potato salad.
Purred Chipotle pepper: Canned chipotle pepper in adobo sauce adds great spice and smoky flavor. You will only need part of the can for this recipe. I typically store the remainder in the freezer in a Ziploc bag.
Tomato: Fresh tomatoes are diced into the salad for great, fresh flavor. Remove seeds if you prefer, but I don’t bother.
Cilantro: The classic Tex Mex herb.
Green onions: Add nice color and flavor.
Onions: Red or yellow onions are classic ingredients in any potato salad to add flavor and crunch.
Cayenne pepper: Adds more heat. A little goes a long way so add with caution if spicy isn’t your thing.
Garlic: More classic flavor.
Scrub potatoes. Peel the potatoes if desired, but I like to leave the peel on. Boil until barely tender to help the potato chunks stay intact in the salad. Drain and cover for a few minutes before chopping to bite-sized pieces.
Add all the ingredients for the salad dressing to a bowl and stir to combine thoroughly. Add the potatoes and gently toss until potatoes are coated with the dressing.
This salad is delicious served immediately at room temperature or chilled. I love serving potato salad when we grill the main entrée since timing can be an issue with the grill.
Creamy potato salad meets great southwestern flavors. Enjoy!
Southwestern Potato Salad
- 4 medium to large Russet potatoes or 8 new red potatoes
- ½ cup light mayonnaise
- 1 tsp brown mustard
- 1 lime juiced
- 1 Tbsp chipotle pepper puree
- 1 small tomato diced
- 1 Tbsp cilantro chopped
- 1-2 green onions white and part of green, chopped
- ¼ cup red or yellow onion finely chopped
- ¼ tsp cayenne pepper
- 1 clove garlic minced
- Salt and freshly ground black pepper
- Scrub potatoes and boil until barely tender. Drain and cover for a few minutes then chop and place in shallow serving bowl. Allow the potatoes to cool slightly.
- Combine dressing ingredients in a medium bowl and season with salt and pepper, to taste. Pour the mixture over potatoes and mix well.
- Serve at room temperature or cold.