Go Back
Southwestern Potato Salad With Bold, Fresh Flavor

Southwestern Potato Salad With Bold, Fresh Flavor

Tender potatoes, black beans, corn, crisp vegetables, and fresh herbs are tossed in a creamy lime dressing with chili powder and cumin. Chill the salad for at least 1 hour so the flavors can mingle and the potatoes can absorb the seasoning.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 2 pounds Small red or Yukon Gold potatoes, cut into 3/4-inch cubes
  • 1 cup Canned corn, drained, or thawed frozen corn
  • 1 cup Canned black beans, rinsed and drained
Dressing
  • 1/2 cup Mayonnaise
  • 1/3 cup Sour cream
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Kosher salt, plus more for cooking water
  • 1/4 teaspoon Freshly ground black pepper
Fresh Add-Ins
  • 1/2 cup Red bell pepper, finely diced
  • 1/3 cup Green onions, sliced
  • 1 small Small jalapeno, seeded and finely minced
  • 1/4 cup Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Place the cubed potatoes in a large saucepan and cover them with cold, salted water by about 1 inch.
  2. Bring the water to a boil, reduce the heat, and simmer for 10–15 minutes, until the potatoes are fork-tender but not falling apart.
  3. Drain the potatoes well and let them cool for 10–15 minutes. Do not rinse them unless they seem especially starchy.
  4. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, kosher salt, and black pepper.
  5. Add the warm potatoes, corn, black beans, red bell pepper, green onions, jalapeno, and cilantro to the dressing.
  6. Fold gently until everything is evenly coated, taking care not to mash the potatoes.
  7. Cover and refrigerate for at least 1 hour. Taste before serving and adjust the salt, lime juice, or jalapeno as needed.

Notes

Start the potatoes in cold, salted water and cook only until fork-tender to prevent a mushy salad. Potatoes absorb seasoning as they cool, so taste again after chilling and make a final adjustment with lime juice or salt.