ALLERGENS: NONE
Enjoy a bit of New Mexico flair with this Southwest Potato Salad. It’s an allergy-friendly,
spicy side dish that’s perfect for your summer picnic or cookout.
If you read this site with any frequency you know that I’m obsessed with the southwest—specifically Santa Fe in New Mexico. I first visited there in 1999 when I drove across the country from Philadelphia to live in Seattle. Then I took my wife-to-be to celebrate our one-year anniversary. Years later we’d be married at The Inn of the Turquoise Bear, an historic bed and breakfast that used to be home to such creatives as Georgia O’Keeffe, Ansel Adams and Igor Stravinsky. Now, we’re considering building a home in the area. Suffice it to say, I love the place!
One of the main things that excites me about the southwest is the food—obviously. And since I don’t live there yet I try to bring as much of the flavors here to New Jersey as I can. That’s where this delicious Southwest Potato Salad comes in. It’s a vinegar-based version of everybody’s favorite side dish that packs a little bit of that New Mexican flair.
Ingredients
There are a lot of your typical potato salad ingredients in this recipe: potatoes (of course), onion, oil and vinegar. But there are also some of those rich southwest flavors that make the region’s cuisine so great: jalapeño peppers, cumin, lime and cilantro. And actually, that’s it! See how simple this dish is to make?
A note on the potatoes: make sure you use waxy ones like red, fingerling or pee wees. These hold up better after cooking and won’t end up mushy.
This Southwest Potato Salad is perfect for summer because it’s cool—but also has a little bit of heat to it—and goes so well with those (vegan) burgers and hot dogs everybody will be cooking up on their backyard grills over the next couple of months. It’s not limited to the warm months though; you can make this all year round. And if you’re like me, you probably will.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Southwest Potato Salad if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Southwest Potato Salad
Ingredients
- 2 lb. small red or white potatoes
- ½ cup apple cider vinegar
- ¼ cup lime juice
- 1 Tbsp. olive oil
- ½ tsp. cumin
- 1/2 cup cilantro chopped
- 1/2 red onion chopped
- 2 jalapeño peppers seeded and diced
- Salt and pepper to taste
Instructions
- Cut potatoes into quarters and place in lightly salted water. Bring to a boil, cover and reduce to simmer; cook for about 5 minutes or until potatoes are tender.
- Mix apple cider vinegar, lime juice, olive oil, cumin and cilantro together in a small bowl.
- In a large bowl, mix potatoes, onion, jalapeño and dressing. Serve chilled.
Notes
Nutrition
Yes! I’m always looking for a good vegan potato salad! Thank you for sharing!
This sounds amazing! I can’t wait to try!
This sounds fantastic!! Cilantro + lime is my favorite summer combination right now.
Meg, Borrowed Heaven
This look delicious. I love that it is vegan recipe and not full of mayo like a lot of potato salads are.