Southwest Potato Salad With Lime-Cilantro Vinaigrette

Total Time
Prep 0 mins
Cook 30 mins

This is a yummy variation of Potato Salad With Lemon-Dill Vinaigrette, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group.

Ingredients Nutrition

  • 2 lbs potatoes (yukon gold or russet)
  • 12 cup red pepper, diced
  • 12 cup yellow pepper, diced
  • 12 cup red onion, finely chopped
  • 1 tablespoon finely chopped jalapeno pepper (optional)
  • 14 cup olive oil (use regular or light, NOT extra virgin)
  • 3 tablespoons lime juice, freshly squeezed
  • 14 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1 dash black pepper


  1. Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  2. Add the peppers and onion to the potatoes.
  3. Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  4. Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  5. If desired, add more salt, pepper, or lime juice to taste.
  6. Serve warm or at room temperature. You can also refrigerate to serve later.
Most Helpful

5 5

A fresh and delicious take on the potato salad. I loved the lime/cilantro flavour. Omitted the hot pepper as kids were dining as well. Will make again! Made for 'PRMR

5 5

It was delicious. I used baby new potatoes instead. made the salad in the morning and eat it at night. Very flavour full. Everybody loved it.

3 5

Was good; just not spicy enough for my taste. Would recommend chili, cumin, garlic and a touch of hot sauce to the vinaigrette for that extra punch (from a very similar recipe). Try corn and sliced black olives also for a variation. Since I'm from Texas I like really spicy food so the extra spices should be to taste.