Southwestern Potato Salad / #BBQWeek

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Pasta Salad is pretty much a staple at most of our summer gatherings.  How about at your house? This Southwest Pasta Salad is one we have enjoyed many times and I hope you will enjoy it too! The flavors of the southwest are long time favorites of mine and I love incorporating it into my recipes!
This recipe is better if made the day before, giving the yummy flavors a chance to meld together for optimum flavor. I used red potatoes, because they are my favorite, but any type will do. I also added green onions, fresh tomatoes, black beans, and a special sauce with just a touch of heat. I topped it all with a bit of salsa mixed in. This Southwestern Potato Salad will be welcome at all your BBQ events this summer!

SOUTHWESTERN POTATO SALAD 
(makes enough for 4 servings)
(printable recipe at end of page) 

2 pounds Red Potatoes  
2 stalks Green Onions
Tomato, small

1/2 cup Mayonnaise
1/2 cup Corn Niblets
8 Eggs
1/4 -1/2 cup cooked Pinto Beans 
1/2 cup Sour Cream
1 tablespoon Hot Sauce
1/2 cup Salsa
1 Avocado

                                                                                         

Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.

Chop onion and tomato.

Hard boil the eggs. Let cool and then peel and chop into small bites.

Rinse the beans.

In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.

 Fry the corn in a frying pan with a small pat of butter.

Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more. 

Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.

 Top with chopped avocado right before serving. Enjoy!

Check out the list below! It is loaded with more tasty, BBQ worthy recipes that you will want to include in your next BBQ. 

• Best Biscuits for a BBQ by Daily Dish Recipes
• Brazilian Steak Kabobs by Sweet Beginnings
• Chocolate Chip Ice Cream with Crushed Oreos by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Deviled Eggs with Capers and Dill by Palatable Pastime
• Grilled Italian Sausage Kabobs by A Kitchen Hoor's Adventures
• Grilled Loaded Redskin Potatoes by A Day in the Life on the Farm
• Grilled Spiced Octopus by Culinary Adventures with Camilla
• Herb Grilled Lobster Tails by Family Around the Table
• Homemade Creamy Coleslaw by Food Above Gold
• Israeli Veggie Salad by Cookaholic Wife
• Southwestern Potato Salad by The Freshman Cook
• Strawberry Salad with Mojito Vinaigrette by Jolene's Recipe Journal

Southwestern Potato Salad

Yield: 4-5

Author: The Freshman Cook

ingredients:

Southwestern Potato Salad

• 2 pounds Red Potatoes
• 2 stalks Green Onions
• Tomato, small
• 1/2 cup Corn Niblets
• 8 Eggs
• 1/4 -1/2 cup cooked Pinto Beans
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 tablespoon Hot Sauce
• 1/2 cup Salsa
• 1 Avocado

instructions:

How to cook Southwestern Potato Salad

1. Peel potatoes and chop into small pieces. Fill a large pan with cold water. Bring water to a boil. Add potatoes and boil until soft, approx 8-10 minutes. If they are cooked too long, they are in danger of becoming mushy. Rinse potatoes under cold water, then place potatoes into the fridge until cold.
2. Chop onion and tomato.
3. Hard boil the eggs. Let cool and then peel and chop into small bites.
4. Rinse the beans.
5. In a separate bowl, mix together the mayonnaise, sour cream and hot sauce. Add the hot sauce sparingly, then test to make sure you are happy with it. If you are not, add more until you are happy with the results.
6. Fry the corn in a frying pan with a small pat of butter.
7. Start putting everything together. Top the potatoes with the beans, tomatoes, onion, chopped eggs, corn, and salsa. Mix all together. Add the sauce. You might not need all of it, so pour and then stir together. You can always add more.
8. Mix everything together with a spatula. A spatula is a little gentler on the small potatoes, but a spoon is fine too.
9. Top with chopped avocado right before serving. Enjoy!

https://www.thefreshmancook.com/2019/05/southwestern-potato-salad-bbqweek.html

potato salads, hard boiled eggs, southwestern cuisine, salsa,

side dishes

picnic food

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