Southwestern Potato Salad

Overall Recipe Rating
Southwestern Potato Salad
6 votes, 4.83 avg. rating (94% score)

Difficulty: Beginner

Preparation Time: 30min

Yields: 8-10 Servings

Total Time: 45min


Red bliss potatoes with a chipotle aioli, lime, cilantro, cumin, garlic and tomatoes….just heavenly. This smoky and subtly spicy southwestern potato salad recipe will be a huge hit at your next bbq!



Put the potatoes in an empty 4-quart pot and fill with cold water so that the potatoes are covered by at least 1” of water. Add 3 tablespoons of salt and place over a high heat. Bring to a boil and cook until just cooked through. You can use a cake tester to check the doneness of the potatoes. Be very careful as not to overcook the potatoes as an overcooked potato will crumble when dressed! Drain and let cool slightly and dice. Set aside once diced.

While the potatoes are cooking add the mayo, chipotle pepper, sour cream, garlic, mustard, cilantro, ancho chile powder, a couple of pinches of salt, a few grinds of pepper, 2 tablespoons of the lime juice, cumin and the green onions to a large mixing bowl and stir to combine well. Add the potatoes and gently fold them into the dressing. Add the tomatoes and gently fold them in as well. Taste and adjust seasoning with salt and more limejuice if needed.

*Canned chipotles in adobo can be found in the Mexican or Latin aisle in your supermarket. Simply add the contents of the can and 1 tablespoon of water to your blender and puree.

**Soak the onion in an ice bath (use a sieve) for 5 minutes before adding to the dressing. This step will remove that bite that raw red onions often have!

***You can place your diced tomatoes in a sieve over a mixing bowl and sprinkle with salt and toss to combine-let sit for 10 minutes and rinse with cold water in the sink and place over the same mixing bowl to rinse again, 2-3 minutes. Add to the recipe where indicated. This method keeps the water from the tomatoes from watering down your dressing!