Southwest Potato Salad

Southwest Potato Salad Recipe

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Daily Inspiration S


I had a large bag of red potatoes to use up and I wanted something different than regular potato salad. This potato salad had a nice kick from the salsa and the flavor really went well with the rest of the ingredients. Hubby had seconds so that must be a good sign.

**cook time does not include time spent boiling potatoes.


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20 Min
10 Min
Stove Top


  • 1 1/4 c
    jarred medium salsa verde
  • 1/2 c
    sour cream
  • 1/2 c
  • 2-3 lb
    red potatoes
  • 1 can(s)
    black beans, rinsed and drained
  • 1/2 - 3/4 c
    whole kernel corn, frozen or canned (drained)
  • 1 medium
    red bell pepper, diced
  • 1 small
    red onion, diced
  • 1 medium
    poblano pepper, diced
  • 1/2 c
    cilantro, chopped
  • ·
    salt to taste
  • ·
    pepper to taste

How to Make Southwest Potato Salad


  1. Boil whole red potatoes in salted water until tender, but not falling apart. Remove skins and cube potatoes.
  2. Dice red bell pepper, poblano chili, and red onion and saute in 2 tsp. of vegetable oil until softened. Allow to cool.
  3. Combine salsa verde, sour cream, mayonnaise, salt and pepper in a large bowl; mix well. Add potatoes, drained black beans, corn, and sautéed peppers and onion. Toss well.
  4. Add chopped cilantro and mix well. Refrigerate to allow flavors to meld.

Printable Recipe Card

About Southwest Potato Salad

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southwestern
Dietary Needs: Vegetarian Low Fat
Other Tag: Quick & Easy

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