With so many BBQ’s in the summer, I try to find ways to add some flare or make a twist on common outdoor summer recipes.
While Aiden, my 11 year old son and I love potato salad, the rest of our family aren’t big fans. Mostly due to the eggs.
I wanted potato salad so bad the other day and knew I had to make it for dinner.
So keeping my family in mind I decided to make a potato salad, with no eggs and less mayo so that we would all enjoy it! I decided to go with a Southwestern / Mexican twist since we are die hard Mexican food addicts.
This recipe is light, refreshing, and it leaves your palate feeling clean and not overcome by too much creaminess.
Made with fresh vegetables, fat-free sour cream, light mayo and a hint of some spices, this Southwestern Potato Salad will become a barbecue favorite.
This light and refreshing Southwestern Pasta Salad is made with fresh veggies, flavorful spices and will convert even the ones who claim to hate potato salad.
- 3 lbs. red potatoes, skin peeled and diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 cup cilantro, coarsely chopped
- 4 green onions, chopped
- 2 ears of corn, cooked and corn kernels removed from ear
- ¾ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 1 1/3 cup fat-free sour cream
- 2/3 cup light mayo
In a small mixing bowl add and stir together sour cream, mayo, chili powder, cumin, red pepper, green onion, jalapeno and cilantro. Set aside.
Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork. Drain the potatoes, allow potatoes to cool. Once cooled add the sour cream mixture, stir together to combine, add salt and pepper to taste. Cover and set in the fridge until ready to serve.
Looking for some other potato salad with a twist? Be sure to check these out: