Creamy Southwest Potato Salad With Sweet Corn Recipe
This must-try Creamy Southwest Potato Salad features garden-fresh sweet corn, yellow pepper, red onion, egg, and a blend of delicious spices.
Servings: 12 people
Calories: 173cal
Cost: $4
Ingredients
- 4 lbs all purpose potatoes washed, peeled, cut into small chunks, boiled
- 1 large yellow bell pepper washed, de-seeded, and chopped
- 2 ears sweet corn steamed or grilled, and then removed from husk
- 2 tablespoons chopped cilantro
- 1 medium red onion diced
- 2 large eggs hard-boiled, peeled, diced
- 1/4 tsp paprika, cumin, black pepper, salt, garlic powder
- 1/2 cup mayonnaise
Instructions
- Add cut potatoes and eggs to boiling water.
- Boil egg and potato until tender (about 30 minutes).
- Cool off potatoes/eggs with cool water.
- Drain water from potato and eggs.
- Set aside eggs and peel them.
- Add strained potatoes to a large bowl.
- Add in chopped egg, bell pepper, onion, sweet corn, and cilantro.
- Add in mayo and spices, and combine until creamy and fully mixed.
- Cover bowl and place it in the fridge until chilled. This is best the next day or after a few hours after the flavors have really melded.
Notes
This potato salad is best served chilled. Fro best taste, it lasts for up to 3 days covered tightly in the fridge.
Nutritional values are meant to be a guide and may not reflect actual values.
Nutrition
Serving: 1serving | Calories: 173cal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 89mg | Potassium: 684mg | Fiber: 4g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 46mg | Calcium: 54mg | Iron: 5mg