Southwestern Potato Salad

Daily Inspiration S


If you love spicy -- you'll enjoy this salad. Feel free to adjust the ingredients in this potato salad by making it more or less spicy according to your taste. If you want a sweeter dressing on this salad -- add a little agave nectar to taste.

Prep time does not include refrigeration time.

Recipe is from Cooking Light Magazine.

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20 Min


15 Min


Stove Top


chipotle chili packed in adobo sauce
2 lb
small red potatoes
cooking spray
1 1/2 c
fresh corn kernels (about 3 ears)
1/2 c
chopped celery
1/2 c
finely chopped red onion
1/2 c
chopped red bell pepper
1/4 c
chopped fresh cilantro
15-oz. can black beans, rinsed and drained
jalapeno pepper, seeded and finely chopped
1/4 c
fresh lime juice
3 Tbsp
canola oil
3/4 tsp
1/4 tsp
freshly ground black pepper

Directions Step-By-Step

Remove 1 chipotle chile from can (chipotle chilies in adobo sauce) -- chop chile to measure 2 tsp. (or less if you prefer less spicy). Reserve remaining chiles and adobo sauce for another use.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, simmer 10 minutes or until tender. Drain, cool. Cut potatoes into 1/4 inch cubes. Place potatoes in a large bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, saute 5 minutes or until lightly browned. Add corn, celery and next 5 ingredients (onion through jalapeno) to potatoes; gently toss.
Combine 2 tsp. chopped adobo chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture and toss gently. Cover and chill 1 to 24 hours.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southwestern
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy