Southwestern Potato Salad

Total Time
Prep 20 mins
Cook 15 mins

A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.

Ingredients Nutrition


  1. Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
  2. Can be eaten warm or cold.
Most Helpful

Outstanding! and a nice change from the norm. I made some changes because I decided to make this at the last minute and didn't have the exact ingredients on hand: I used larger red potatoes (peeled) and cut them into chunks rather than slicing them. I also omitted the bacon because I had none, but added some thawed frozen kernel corn. I opted for extra cayenne pepper and garnished the salad with fresh cilantro and a sprinkling of sliced scallions. Served this with grilled garlic shrimp and pita bread heated on the grill. This is truly a keeper.

Lynn in MA September 28, 2014

Aussie Swap#54 - WOW!! This potato salad packs a flavor wallop!! It is delicious!

Mom2Rose July 04, 2011