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Mexican Potato Salad

This Mexican Potato Salad is easy, delicious, and Whole30. It’s perfect for picnics and hot summer days, because it doesn’t have any mayonnaise! It’s super spicy and flavorful, and it only takes a little while to throw together. This will become everyone’s new favorite potato salad!

Mexican Potato Salad

Although the long ingredients list might suggest otherwise, this Mexican Potato Salad comes together in a flash! It has potatoes (obviously), green or red bell peppers, a red chili vinaigrette, extra chili, and LOTS of cilantro!

Who else loves cilantro? I think cilantro is delicious, especially on these potato-egg stacks with mushrooms, shallots, and avocado! Some of my friends and family absolutely hate cilantro; they claim that it tastes like soap. I think they’re crazy! Cilantro is awesome — I bet I could eat a cilantro salad. 😉

Mexican Potato Salad

Obviously, cilantro enhances this Mexican Potato Salad . . . but the potatoes are the real star. They’re soft, salty, and soaked in an addictive red chili vinaigrette that will blow your socks off! Don’t worry if spicy food isn’t your thing! You can easily modify this recipe to make it less spicy. Feel free to take out (or add more) salsa, green chile, and/or hot sauce. Make it your own! (But don’t forget the cilantro.)

Mexican Potato Salad

I thought this was a perfect recipe for this time of year, since summer is in full swing and July Fourth is coming up. Chances are, you’re having a lot of barbecues . . . and everyone knows the best part of barbecues isn’t the meat, it’s the sides. (My dad would disagree with me; he loves meat.) This Mexican Potato Salad is the perfect barbecue side dish, because it’s:

  • Easy
  • Paleo, GF, DF, Whole30
  • Vegan and vegetarian
  • Nut-free
  • Mayo-free (so you don’t have to worry about leaving it in the sun!)
  • Addictive
  • Delicious!!

Mexican Potato Salad

I hope you love this Mexican Potato Salad as much as I did! As I’m writing this, I’m planning to make it again tonight for my family. I bet you’ll love it too!! 🙂

Have a great day, and come back on Friday for another post!

Mexican Potato Salad

Print Recipe
Mexican Potato Salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Salad
Red Chili Vinaigrette
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Salad
Red Chili Vinaigrette
Instructions
  1. Chop the potatoes into bite-size chunks. Bring a large pot of boiling water to a boil and add the potatoes. Cook until the potatoes are soft enough to pierce with a fork.
  2. While the potatoes are cooking, whisk together all of the ingredients for the vinaigrette.
  3. Drain the potatoes once they are done cooking. Leave the potatoes in the pot and immediately pour the vinaigrette over the hot potatoes. Stir so that every potato is covered.
  4. Add the green chili, green bell peppers, salsa, and red chili sauce (or hot sauce/sriracha) to the potatoes and stir.
  5. Add cilantro and red chili flakes to the potato salad. Taste and add salt/pepper as desired.
Recipe Notes

Red bell pepper is equally delicious as green bell pepper.

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