How To Make Potato Salad – Southwestern Style

Watch how to make this Southwestern Potato Salad:

Southwestern Potato Salad

Southwestern Potato Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Southwestern
Servings 4 servings


  • 1.5 lbs baby dutch yellow® potatoes (DYP's) halved
  • 1 cup Dry White Wine Vinegar
  • 4 sprigs Thyme
  • 2 cloves garlic
  • 1 tbsp salt
  • 4 oz chipotle salsa
  • 1 tbsp wholegrain mustard
  • 1/2 cup extra virgin olive oil
  • 4 ea Fire Roasted Sweet Red Bell Peppers diced
  • 2 stalks celery diced
  • 3 ea corn on the cob roasted and kernels removed
  • 2 ea green onions diced
  • 2 tbsp parsley


  • Put the bundle in a medium saucepan along with the wine and garlic.
  • Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine.
  • Dice DYP's into 1-inch dice pieces and add to the saucepan.
  • Add cold water to cover by 1 inch and the salt and Bring to a boil over medium-high heat.
  • Drain the potatoes, and discard the herb bundle.
  • Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, spicy chipotle sauce, salt, and season with pepper, to taste.
  • Gradually whisk in the oil to make a smooth dressing.
  • Add the warm potatoes to the dressing and toss very gently to combine.
  • Add the celery, red bell peppers and the corn and set aside to cool.
  • When ready to serve, carefully fold in the parsley and scallions. Serve
Keyword Potatoes, Side Dish
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