Hot Mexican Potato Salad

Add a fiery twist to your favorite comfort food with this Hot Mexican Potato Salad—a bold and vibrant side dish that’s perfect for spicing up any meal! Featuring tender baby potatoes tossed in smoked paprika, ground cumin, and a hint of garlic powder, this dish gets its kick from fresh jalapeño and red onion sautéed to perfection. A splash of zesty lime juice brightens the flavors, while optional toppings like crumbled cotija cheese and fresh cilantro add a delightful finishing touch. Quick and easy to prepare in just 35 minutes, this warm potato salad is a crowd-pleaser for taco nights, summer barbecues, or any gathering in need of a flavorful, spicy twist.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pounds baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 whole jalapeño, finely chopped
• 1 small red onion, finely diced
• 0.25 cup cilantro, chopped (optional)
• 1 whole lime, juiced
• 0.25 cup cotija cheese (optional)

Directions

Step 1

Wash and scrub the baby potatoes thoroughly, leaving the skins on. Cut them into bite-sized halves or quarters.

Step 2

Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until fork-tender. Drain and set aside.

Step 3

While the potatoes are boiling, heat olive oil in a large skillet over medium heat.

Step 4

Add the finely chopped jalapeño and diced red onion to the skillet. Sauté for 3-4 minutes, or until the onion is soft and translucent.

Step 5

Add the drained potatoes to the skillet. Sprinkle with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss everything together and cook for an additional 3-4 minutes, allowing the spices to coat the potatoes and for the edges to crisp slightly.

Step 6

Remove the skillet from heat. Drizzle the lime juice over the potatoes and toss to combine.

Step 7

If desired, sprinkle chopped cilantro and crumbled cotija cheese over the top for added flavor and garnish.

Step 8

Serve hot as a side dish or on its own. Enjoy your Hot Mexican Potato Salad!

Nutrition Facts

Serving size	1239.8 grams (1239.8g)

Amount per serving	% Daily Value*
Calories	1255

Total Fat 49.10g	63%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 2.70g
Cholesterol 53mg	18%
Sodium 3290mg	143%
Total Carbohydrate 182.80g	66%
Dietary Fiber 18.10g	65%
Total Sugars 12.70g
Protein 37.20g	74%

Vitamin D 13IU	64%
Calcium 640mg	49%
Iron 11mg	63%
Potassium 4352mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 11.3%

Carbs: 55.3%