Southwestern Potato Salad

Prep Time
Cook Time
Ready In

"This is out of a clean eating magazine. Cooking time does not include chilling time. The magazine had the nutrients per 3/4 cup serving as cal 190, fat 1.5 ,carbs 40 grams, fiber 6 grams, sugar 5 grams, protein 6 grams, sodium 180 mg."

Original recipe yields 8 servings


  • Serving Size: 1 (258.6 g)
  • Calories 472.3
  • Total Fat - 3.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 26 mg
  • Total Carbohydrate - 96.1 g
  • Dietary Fiber - 17.8 g
  • Sugars - 3.5 g
  • Protein - 17.8 g
  • Calcium - 87 mg
  • Iron - 4.1 mg
  • Vitamin C - 30 mg
  • Thiamin - 0.7 mg

Step 1

Boil potatoes until tender, but not mushy.

Step 2

Drain, cool and cut into cubes.

Step 3

In a bowl, combine potatoes, jalapeno, corn, onion, red pepper, beans and cilantro. and mix well.

Step 4

In a separate container, mix together lime juice, oil cayenne pepper, cumin and salt.

Step 5

Drizzle lime mixture over potato mixture and gently toss.

Step 6

Cover and chill for 1 hour before serving.

Tips & Variations

No special items needed.



I adjusted this a little for hubby, but it still came out great (used half the cayenne and subbed half the cumin as ground coriander). I also added 2 limes, since our homegrown are sweeter. I loved the textural and flavor components the red pepper and corn lend to it, and the crunch just tops it off. This is a really nice spin off of potato salad, and truly a meal in itself.

review by:
(3 Sep 2017)

Daily Inspiration

We really enjoyed this delicious potato salad. Loved the lime/oil dressing vs. a mayo-based one. The only change I made was to use yellow potatoes vs. red. Loved the colors -- makes a really nice presentation.

(5 Mar 2016)