Succulent Southwest Potato Salad

In Spicy Side Dishes by Mark MaskerLeave a Comment

Summer means salads and this spicy Southwest potato salad comes to us courtesy of a great story we ran on Central, here. It was the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.

potato salad
Succulent Southwest Potato Salad
Print Recipe
Heat Scale: Medium
Servings
4-6 servings
Servings
4-6 servings
potato salad
Succulent Southwest Potato Salad
Print Recipe
Heat Scale: Medium
Servings
4-6 servings
Servings
4-6 servings
Instructions
  1. Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.
  2. In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.
  3. Refrigerate for 1 hour before serving.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

Latest posts by Mark Masker (see all)

Leave a Comment