Southwestern Potato Salad Recipe

Name: Southwestern Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7-ounce) can chipotle chiles in adobo sauce; 2 pounds small red potatoes; Cooking spray; 1 1/2 cups fresh corn kernels (about 3 ears); 1/2 cup chopped celery; 1/2 cup finely chopped red onion; 1/2 cup chopped red bell pepper; 1/4 cup chopped fresh cilantro; 1 (15-ounce) can black beans, rinsed and drained; 1 jalapeno pepper, seeded and finely chopped; 1/4 cup fresh lime juice; 3 tablespoons canola oil; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 (7-ounce) can chipotle chiles in adobo sauce
2 pounds small red potatoes
Cooking spray
1 1/2 cups fresh corn kernels (about 3 ears)
1/2 cup chopped celery
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno pepper, seeded and finely chopped
1/4 cup fresh lime juice
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Remove 1 chipotle chile from can. Chop chile to measure 2 teaspoons. Reserve remaining chiles and adobo sauce for another use.
2
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently.
4
Combine 2 teaspoons chopped chipotle chile, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (7-ounce) can chipotle chiles in adobo sauce, 2 pounds small red potatoes, Cooking spray, 1 1/2 cups fresh corn kernels (about 3 ears), and more.

Yes, Southwestern Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Potato Salad

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