This fun twist on classic potato salad features Taste of Inspirations® Spicy Southwestern Style Dip for an easy, creamy, flavorful shortcut. Chopped bell pepper, jalapeño, green onions, corn and fresh cilantro add to the Southwestern flair of the crowd-pleasing side.
Ingredients
- 4 lbs. red potatoes, scrubbed and cut into 1½-inch chunks
- 1 red bell pepper
- 1 jalapeño
- 3 green onions, trimmed
- 1 cup frozen corn, thawed
- ⅓ cup chopped fresh cilantro
- 1 (10 - oz.) tub Taste of Inspirations® Spicy Southwestern Style Dip
- Lime wedges, to serve
Steps
- Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil over high. Reduce heat and simmer until tender, 5–10 minutes. Drain well and let cool slightly.
- Meanwhile, seed and dice bell pepper and jalapeño. Chop green onions.
- To a large serving bowl, add cooked potatoes. Gently fold in southwestern dip to coat potatoes. Fold in bell pepper, jalapeño, green onions, corn and cilantro. Mix until evenly coated. Season with salt and pepper. Cover and refrigerate until cold. Serve with lime wedges for squeezing.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Wheat-free
Tags
- Fresh Magazine May June 2026
- summer side
- jalapeno
- barbecue
- potato salad
- spicy southwest
- Cilantro
- crowd pleasing