southwest potato salad
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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prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 1/4 cups jarred medium salsa verde
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2-3 pounds red potatoes
- 1 can black beans, rinsed and drained
- 1/2 - 3/4 cups 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 cup cilantro, chopped
- - salt to taste
- - pepper to taste
How To Make southwest potato salad
-
Step 1Boil whole red potatoes in salted water until tender, but not falling apart. Remove skins and cube potatoes.
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Step 2Dice red bell pepper, poblano chili, and red onion and saute in 2 tsp. of vegetable oil until softened. Allow to cool.
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Step 3Combine 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.
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Step 4Add chopped cilantro and mix well. Refrigerate to allow flavors to meld.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Low Fat
Culture:
Southwestern
Ingredient:
Potatoes
Method:
Stove Top
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