Southwestern Potato Salad made with avocados, black bean, corn and cheese with a creamy southwestern dressing that’s the perfect side dish for your BBQ.
You can do a lot with Potato Salad. From Bacon Blue Cheese Potato Salad to Loaded Baked Potato Salad, you have tons of options to serve up at the next cookout or potluck you go to.
SOUTHWESTERN POTATO SALAD
Classic potato salad is all well and good but sometimes you need to change things up a little. My take on a traditional potato salad recipe uses all of the basic ingredients plus a variety of southwestern flavors, from chicken and sweet corn to fresh lime juice and avocado.
If you’re looking for a fun side dish to fit a southwestern themed meal you should try out this recipe.
This salad is designed to be served chilled, so if you have a lot to get done the day of your cookout you can make the salad the day before and keep it in the fridge until you’re ready to serve it up.
HOW TO MAKE SOUTHWESTERN POTATO SALAD
- Fill a large pot with water and bring it to a boil.
- Add the cut potatoes and cook them until they are fork tender.
- Drain the potatoes and let them cool down to room temperature.
- Combine the mayo, apple cider vinegar, fresh lime juice, taco seasoning and kosher salt in a medium bowl.
- Stir everything together and add more salt or black pepper to taste.
- Add the rest of the ingredients into the bowl then add in the dressing.
- Toss everything together so that the potatoes are thoroughly coated.
- Cover the large bowl and put it in the fridge to let it cool.
Create a free account to Save Recipes
VARIATIONS
- Onion: For a little bit of a bite, add diced red onion, green onion or scallions to the southwestern potato salad. You only need to add a little bit, a little goes a long way.
- Spices: Try mixing cumin, red pepper flakes, dijon mustard or cayenne pepper into the dressing if you want to mix up the taste a little.
- Veggies: You can go nuts with the veggies for this recipe. Finely chop a red bell pepper some celery to add a pleasant crunch.
- BBQ: Mix some BBQ sauce into the dressing to give your potato salad even more of a southwest flavor. The BBQ sauce goes really well with the tang of the lime juice.
- Vegan: To make this recipe vegan friendly, all you have to do is switch out the mayo and the cheese for diary-free substitutes. Apart from those two elements, southwestern potato salad is made up of completely vegan ingredients.
- Sour cream: Top the potato salad off with a spoonful of sour cream. The cream gives it a little extra flavor and adds to the texture.
SERVE WITH
- Classic Pot Roast: Is there anything that pot roast isn’t delicious with? Maybe ice cream, but you never know until you try. Potato salad is a great side dish to contrast with the rich, meaty flavor of the roast because of how light, cool and summery the salad is.
- Oven Baked Beef Tacos: If you want to go with the summer taste, cook up some beef tacos. They’re great for sharing but we won’t judge if you want them all for yourself.
- Grilled Pork Tenderloin: If you’re planning a dinner you can grill up on the BBQ, you should try this pork recipe. The tenderloin ends up moist and juicy instead of drying out like a lot of meat does over an open fire. The pork tenderloin goes really well with the potato salad and both make great leftovers for later.
HOW LONG IS IT GOOD?
- Serve: Because of the mayo in the recipe, you shouldn’t leave southwestern potato salad out for longer than 2 hours before refrigerating.
- Store: Potato salad leftovers are good in the fridge for about 3 days before they go bad.
- Freeze: Don’t. Mayo doesn’t thaw out well so you’ll end up with a mushy mess.
Ingredients
- 2 pounds russet potatoes , peeled and cut into 2” chunks
- 2 chicken breasts , chopped and cooked
- 1 jalapeno , deveined deseeded and minced
- 1 cup sweet corn
- 1 15-oz. can black beans , drained and rinsed
- 1 cup cheddar cheese , shredded
- 2 cups cherry tomatoes , halved
- 2 avocados , diced
- 1/3 cup cilantro , chopped
Dressing:
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 limes , juiced
- 2 tablespoons taco seasoning
- 1/2 teaspoon kosher salt
Instructions
- Add potatoes and water and bring to a boil, cooking 10-12 minutes until potatoes are fork tender.
- Drain and and cool, 5 minutes.
- Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
- Stir corn, black beans, cheese, tomatoes, avocados, chicken and cilantro in with potatoes. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
woow!!! I haven’t even made it yet, but I cant believe how perfect this sounds!! great job chef
Thanks! I hope you enjoy it.
Question on the salad itself, how many chicken breast are there? They are listed twice, both the second and last ingredients. Just wondering if you meant to do that or it is a typo that was missed.
Thanks for catching that! Not enough coffee that day or maybe too much haha, it’s only 2 chicken breasts. I updated the recipe card.
Their wonderful. I already had cooked chicken breasts. Went together super quick. Thank you.
One comment about the name: I’m from Texas and I’ve never seen anything like this I’m 70 years.
It reminds me of restaurants serving Texas style brisket but instead of just salt and pepper rub they use a sweet, Kansas City rub.
Sorry I vented. This site and Woks of Life are the best recipe blogs on the web.
Blue
I’m so glad you enjoyed it!