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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. 
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: Dinner
Cuisine: Salad
Keyword: Southwest Potato Salad
Servings: 12 people
Calories: 173cal
Author: Amy
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