Spice up your next BBQ with this Southwest Potato Salad! 🥔🌽 Packed with bold flavors, corn, black beans, avocado, and a zesty creamy dressing!
Southwest Potato Salad
If you’re looking for a bold and flavorful twist on a classic, this southwest potato salad recipe is exactly what you need. Packed with fresh veggies, creamy dressing, and a little kick of spice, this is the perfect southwest side dish for any barbecue or family gathering. Whether you call it a southwest style potato salad or simply your new favorite summer potato salad recipe, this one is sure to become a staple. Plus, it’s one of those satisfying salads with corn and black beans that works for any occasion.
⭐ Why You’ll Love This Recipe
- Creamy, zesty, and packed with fresh flavors
- Easy to customize for heat and taste preferences
- Perfect for potlucks, picnics, and backyard cookouts
- A great make-ahead option for busy summer events
🛒 Ingredients & Substitutions
- red potatoes – use Yukon Gold if preferred
- sweet corn – fresh or frozen (thawed)
- red bell pepper – yellow or orange works too
- avocado – leave out if making ahead
- black beans – pinto beans are a good swap
- grape tomatoes – or cherry tomatoes
- green onions – red onion for a sharper flavor
- sour cream – plain Greek yogurt or dairy-free option
- mayonnaise – any variety, including vegan
- salsa – choose your spice level
- lime juice – bottled is fine in a pinch
- red wine vinegar – substitute with apple cider vinegar
- pickled jalapeño slices – adjust to taste or omit
- salt, garlic powder, onion powder, cumin, black pepper, cayenne
- fresh cilantro – optional but great for garnish
✨ Variations
- Make it heartier: Add grilled chicken or bacon.
- Go vegan: Use plant-based mayo and yogurt.
- Make it extra spicy: Add more jalapeños or hot salsa.
- Add cheese: Sprinkle with shredded cheddar or cotija.
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How to Make Southwest Potato Salad
🔥 Tips
- Chill the salad before serving for the best flavor.
- Roast the corn and pepper under the broiler for a smokier taste.
- Add the avocado right before serving to keep it fresh and vibrant.
❓ FAQs
Yes! Prep everything and store it in the fridge. Just add the avocado and cilantro before serving.
It has a mild kick. Adjust the heat by adding or reducing the jalapeños and salsa.
Absolutely! This is one of the best salads with corn and black beans for prepping ahead. Just wait to add the avocado until serving.
It makes a great southwest side dish for grilled meats, burgers, or tacos.
🍽️ Other Recipes You May Enjoy
Southwest Potato Salad
Equipment
- blender or mixing bowl
- plastic wrap or airtight container, for storage
Ingredients
- 2 medium ears of sweet corn
- 1 red bell pepper
- 2 pounds small red potatoes
- 1 cup canned black beans rinsed and drained
- 1 cup ripe grape tomatoes halved
- 2 green onions chopped
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup salsa
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon pickled jalapeño slices chopped
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper
- 1 medium ripe avocado peeled and cubed (add just before serving)
- fresh cilantro leaves chopped, for garnish
Instructions
Roast the corn and pepper:
- Preheat the oven to 400°F. Place the corn and red bell pepper on a greased baking sheet. Roast for 20 to 25 minutes, turning occasionally, until lightly charred. Remove from the oven and let cool.
Prepare the roasted vegetables:
- Peel and remove the skin, stem, and seeds from the bell pepper. Chop into 1/2-inch pieces. Cut the corn kernels from the cob. Set aside.
Cook the potatoes:
- Place the potatoes in a large saucepan and cover them with water. Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, or until fork-tender. Drain and let cool completely. Cut each potato in half.
Mix the salad base:
- In a large bowl, combine the halved potatoes, roasted red pepper, corn, black beans, grape tomatoes, and green onions.
Prepare the dressing:
- In a blender or mixing bowl, combine the sour cream, mayonnaise, salsa, lime juice, red wine vinegar, jalapeños, salt, garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Blend or whisk until smooth.
Toss and chill:
- Pour the dressing over the potato mixture and gently toss to coat. Cover and refrigerate until chilled.
Add avocado and garnish before serving:
- Just before serving, gently fold in the cubed avocado and top with chopped fresh cilantro.
Notes
🥡 STORAGE
Store covered in the refrigerator for up to 3 days.♨️ REHEATING
This salad is best served cold, but if you prefer it slightly warm, let it sit at room temperature before serving.❄️ FREEZING
Freezing is not recommended as the creamy dressing and avocado will not hold up well.💡 TIPS FOR BEST RESULTS
- Chill for at least one hour before serving to let the flavors blend.
- Add avocado and cilantro just before serving.
♻️ LEFTOVERS
Enjoy leftovers as a filling for wraps or served over greens for a light lunch.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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