Southwestern Potato Salad

10 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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 from above


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.


  • 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. Southwestern Potato Salad with dressing


  • 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.


  • Classic Pot RoastIs 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 TacosIf 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.


  • 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.Southwestern Potato Salad with chicken

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Southwestern Potato Salad

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.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 limes , juiced
  • 2 tablespoons taco seasoning
  • 1/2 teaspoon kosher salt


  • 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.


Calories: 411kcal | Carbohydrates: 26g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 433mg | Potassium: 868mg | Fiber: 5g | Sugar: 3g | Vitamin A: 491IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 2mg

Southwestern Potato Salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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.

    1. 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.

  2. 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.