Warm Salsa Potato Salad Recipe Is a Fiesta of Flavor + Preps in Just 15 Minutes!
Serve up a taste of Tex-Mex with this zesty (and easy!) crowd-pleaser
A vibrant and flavorful twist on traditional potato salad, our warm salsa potato salad recipe combines tender potatoes with Pico de Gallo, corn and black bean salsa, fresh cilantro and extra-virgin olive oil. We like to serve it up warm so that the flavors in the salsa really bloom and get soaked up by the potatoes, but you can also chill it in the fridge as a make-ahead dish and serve it cold. (Bonus: cold potatoes contain healthy resistant starch.) This zesty potato salad pairs perfectly with grilled chicken, shrimp, steak or burgers.
Want to customize the recipe? Feel free to add some crumbled bacon for a touch of smoky flavor and crunch. For extra tang, a drizzle of fresh lime juice just before serving adds the perfect touch. You can also swap out the corn and black bean salsa for any other salsa you prefer. If you’ve given this recipe a try, comment below to let us know.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (24 oz.) pkg. baby red potatoes, quartered
- 1 cup store-bought cornand- black-bean salsa, preferably fresh
- ½ cup store-bought pico de gallo, preferably fresh
- ¼ cup chopped fresh cilantro
- 3 Tbs. extra-virgin olive oil Salt and pepper
Instructions
• In large microwave-safe bowl, combine potatoes and 3⁄4 cup water. Cover and microwave according to manufacturer’s directions, stirring once, until tender, 10–14 min. Drain; let cool slightly.
• Transfer potatoes to large serving bowl. Stir in salsa, pico de gallo, cilantro and oil. Season to taste with salt and pepper. Serve warm, or salad can be made ahead and refrigerated, covered, until ready to serve. Bring to room temp. before serving.
Nutrition
- Calories: 180
- Fat: 7 gram
- Saturated Fat: 1 gram
- Protein: 4 gram
- Carbohydrate: 25 gram
- Fiber: 3 gram
- Sugar: 2 gram
- Sodium: 234 mg
