This vibrant Southwestern Potato Salad is a zesty twist on the traditional version, bursting with bold flavors and fresh ingredients. The hearty potatoes are complemented by crunchy corn, black beans, and bell peppers, all tossed in a creamy, smoky dressing with a hint of spice. With a touch of lime, cilantro, and a kick of chili powder, this dish brings the flavors of the Southwest to your table. It’s perfect for summer barbecues, potlucks, or a flavorful side to any meal. Enjoy this salad warm or chilled for a versatile, delicious addition to your menu.
Ingredients:
- 2 lbs potatoes, peeled and cubed
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: diced jalapeño for heat
Instructions:
- Cook the Potatoes: In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-12 minutes. Drain and let them cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooked potatoes, black beans, corn, red and green bell peppers, red onion, and cilantro. If you like a bit of spice, add the diced jalapeño.
- Toss the Salad: Pour the dressing over the salad ingredients and gently toss everything together until evenly coated.
- Chill or Serve: Serve the potato salad immediately for a warm dish, or chill it in the refrigerator for about an hour if you prefer it cold.
Enjoy your Southwestern Potato Salad with your favorite grilled meats or as a stand-alone dish!
