Spicy Potato Salad Recipe

Name: Spicy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. all-purpose potatoes (about 6 medium), peeled; 1 medium tomato, diced (1 cup); 1 medium yellow tomato, diced (1 cup); 1/2 cup diced yellow or green bell pepper; 1/4 cup chopped fresh cilantro; 1/4 cup finely chopped red onion; 1/2 to 1 Tbs. seeded, minced fresh jalapeno pepper; 1 small clove garlic, minced; 1 Tbs. olive oil; 1 tsp. red wine vinegar; 3 scallions (white and light green parts), thinly sliced; reserve green tops for garnish

Servings: persons

2 lbs. all-purpose potatoes (about 6 medium), peeled
1 medium tomato, diced (1 cup)
1 medium yellow tomato, diced (1 cup)
1/2 cup diced yellow or green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red onion
1/2 to 1 Tbs. seeded, minced fresh jalapeno pepper
1 small clove garlic, minced
1 Tbs. olive oil
1 tsp. red wine vinegar
3 scallions (white and light green parts), thinly sliced; reserve green tops for garnish

1
Put potatoes in large saucepan of salted water.
2
Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender, 20 to 25 minutes.
3
Meanwhile, in medium glass bowl, combine tomatoes, bell pepper, cilan-tro, onion, jalapeno, garlic, oil, vinegar and salt to taste; toss to mix.
4
Cover and let stand at room temperature until ready to serve.
5
Drain potatoes, rinse under cold running water and drain again.
6
When cool enough to handle, cut each potato in half lengthwise, then cut each half into 1/2-inch-thick strips or slices.
7
Add potatoes to tomato mixture and toss gently to mix.
8
Garnish with scallion tops.
9
Serve at room temperature.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 lbs. all-purpose potatoes (about 6 medium), peeled, 1 medium tomato, diced (1 cup), 1 medium yellow tomato, diced (1 cup), 1/2 cup diced yellow or green bell pepper, and more.

Yes, Spicy 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.

That's it — enjoy your meal!

Spicy Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions