Southwest Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
• STEP 2.In a large bowl, whisk together the mayonnaise, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
• STEP 3.Add the cooled potatoes, bell peppers, corn, black beans, red onion, and cilantro to the bowl with the dressing. Gently toss to combine.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the Southwest Potato Salad chilled and garnish with additional cilantro, if desired.

Cooking Tips

• To save time, you can use pre-cooked or leftover potatoes instead of boiling them from scratch.
• Feel free to customize the salad by adding other vegetables like cherry tomatoes or avocado.
• For a spicier kick, add some diced jalapenos or a dash of hot sauce to the dressing.

Storage and Serving

• Leftover Southwest Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good stir to redistribute the dressing and flavors.
• This salad pairs well with grilled meats, sandwiches, or as a standalone vegetarian dish.