Southwestern Potato Salad Recipe

Southwestern Potato Salad Recipe
Staff Writer
Southwestern Potato Salad
Robert Rabine
Southwestern Potato Salad

This zesty take on a potato salad marries the old with the new, using red bliss potatoes, cilantro, and black beans.

Click here to see 9 Summer-Ready Potato Salads.

Ingredients

  • 1 ½ pounds red bliss potatoes, quartered and boiled
  • 1 garlic clove, smashed
  • 2 tablespoons cider vinegar
  • 1 large scallion, green and white parts, thinly sliced
  • 1 rib of celery, ¼-inch dice
  • ¼ small red bell pepper, ¼-inch dice
  • One small 4-ounce can diced green chiles
  • 7 ounces canned black beans (½ of a 15 ½-ounce can)
  • 1 cup cilantro, roughly chopped
  • 2 teaspoons ground chile powder
  • 2 teaspoons ground cumin
  • ½ cup sour cream
  • ½ cup mayonnaise
  • Salt and pepper, to taste

Directions

Rub the inside of a medium stainless steel bowl with 1 clove of crushed garlic and discard the garlic. Slice the potatoes ¼ inch thick. Add the warm, sliced potatoes to the bowl. Drizzle the potatoes with 2 tablespoons of cider vinegar and toss to coat evenly. Add the remaining ingredients and mix well with a plastic spatula, being careful not to mash the potatoes. Refrigerate for a couple of hours to marry the flavors. Be sure to serve your Southwestern Potato Salad just below room temperature because excessive coldness masks the flavors.

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.