Say “Hello,”  . . . err,  make that “Ola,” to my Fiesta Five-Veggie Potato Salad – it’s a delicious addition to your next family dinner or for pot lucks, outdoor grilling, and other casual entertaining. Packed with loads of vegetables (as the name implies), this south-of-the-border inspired salad is nothing like those monochromatic, bland, sit-in-your-stomach-like-lead potato salads of yore.

Instead, this simple to make southwestern potato salad is colorful, kicked up in flavor and lighter yet packed with plenty of vitamins and important nutrients. Read on the get the recipe and all the yummy details.

One of the things I love about this easy southwestern salad is that it features potatoes – an ingredient that unfortunately the carbohydrate-suspicious shy away from, but not me! I love the complex carbs that potatoes offer to fuel my running (plus lots of fiber and minerals for my health). For maximum flavor, the potatoes and corn kernels have been oven-roasted to replicate that yummy Mexican street-style vibe.  I’m particularly fond of those little mini potatoes with different-colored skins, because they cook up so crispy – but you can also use an equal weight of any potato chopped into bite-sized pieces.   

In addition to potatoes and corn, this Mexican potato salad also features sweet, juicy little Cherub tomatoes, tender baby spinach and red onion, black beans, jalapeno and cilantro. Maybe that’s MORE than five veggies in this creative potato salad– I’m never sure what categories beans and potatoes fall into!!

For extra zesty attitude, I use a creamy Jalapeño dressing to tie all the flavors together – I’ve made my own lite version (how-to in the recipe) but in a pinch I use Jalapeño Ranch Dressing from Litehouse (it’s free of preservatives and yucky stuff).

Easy enough for weekday meals, this southwestern potato salad is also a natural for pot lucks, parties and serving groups as it can be made ahead, the recipe can be doubled or tripled, and it’s still tasty served cold out of the icebox. Leftovers (if any remain) can be kept in the refrigerator for up to 3 to 4 days, meaning it’s also an ideal dish for meal-prepping and portioning out into single-sized servings for work lunches or for a no-fuss, no-fix dinners.

You can control the heat by the amount of diced jalapeno added, and I make it mild enough that my kids can enjoy. One is taking Spanish in school right now and he cracks me up by calling my Mexican potato salad “Papa y Mas” . . . meaning Potatoes and More – and that it is!

Are you a traditional potato salad lover or hater? Are you a “salad for dinner” person or “salad on the side” person? On a scale of One (mildest) to Ten (spiciest), how how spicy do you like your food? Please share any, all or another in the comments – XOXO, Jennifer

5 from 12 votes

Print

Fiesta Five-Veggie Potato Salad

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Add some Ole to your day with this south-of-the-border inspired potato salad that is packed full of colorful vegetables; vitamins, minerals and other nutrients, and a celebration of color! 

Course: entree salad, lunch, Salad, Side Dish

Cuisine: Mexican, Southwestern

Servings: 8 Servings

Calories: 271 kcal

Ingredients

• 1.5 lb. mini potatoes assorted colors
• 2 cups frozen corn kernels
• 2 tablespoons olive oil divided
• 2 tablespoons lime juice divided
• 2 teaspoons garlic salt divided
• 8 ounces Cherub Tomatoes from NatureSweet quartered
• 1 cup canned black beans drained and rinsed
• ½ cup chopped red onion
• ½ to 1 jalapeno pepper minced (amount depends on “hotness” preference”
• 3 cups coarsely chopped baby spinach from Fresh Express
• ½ cup chopped fresh cilantro
• 1 medium avocado peeled, pitted and cut into chunks

For Dressing*

• 1/3 cup unsweetened Greek yogurt
• 2 tablespoons lite mayonnaise
• 2 tablespoons milk
• 1 teaspoon minced jalapeno
• 1 teaspoon minced garlic
• 2 tablespoons fresh cilantro leaves
• 2 teaspoons ranch dressing mix from packet

Instructions

1. Preheat oven to 400 F degrees
2. Half or quarter mini potatoes into bite-sized pieces depending on their size.
3. Add potatoes to bowl, drizzle with 1 tablespoon olive oil, 1 tablespoon lime juice and 1 teaspoon garlic salt. Stir to combine. Pour out in single layer on rimmed baking sheet.
4. Add frozen corn to same bowl, drizzling with remaining 1 tablespoon olive oil, 1 tablespoon lime juice and 1 teaspoon garlic salt. Stir to combine. Pour out in single layer on separate rimmed baking sheet.
5. Roast potatoes and corn in the oven for approximately 20 to 25 minutes, stirring up once or twice. The corn may need to come out at 15 to 20 minutes, when it becomes golden brown around the edges.
6. Remove potatoes and corn from oven and let cool on baking sheets for 5 to 10 minutes.
7. While cooling, take care of any remaining prep on the other vegetables per ingredient list notes.
8. Add potatoes, corn, tomatoes, spinach, cilantro, black beans, red onion, and jalapeno to large bowl.
9. To make dressing, blend together Greek yogurt, mayonnaise, milk, jalapeno, garlic, cilantro and ranch seasoning in blender.
10. Pour dressing over salad and stir to evenly coat.
11. Gently stir in avocado chunks to dressed salad. Top with additional jalapeno, if desired.

Recipe Notes

*Instead of preparing homemade dressing, can substitute ½ to 2/3 cup Jalapeño Ranch Dressing from Litehouse Foods