Once I perfected my Loaded Potato Salad I never really looked or thought about another potato salad, that was until I saw this one. It intrigued me enough to give it a try.
I have to say I was pleasantly surprised, I did not think I would ever find another potato salad that I liked as much. This will definitely be made again.
This recipe calls for adobo seasoning and I did not want to have another spice jar in my spice drawer that I may or may not use again. So, I choose to make a homemade version. I have included my homemade version for you if you want to try it. It does make about 3 1/2 tablespoons so you will have some extra, just not as much as a whole jar.
Southwest Potato Salad
Ingredients:
- 3 pounds red potatoes
- 4 slices turkey bacon, cooked and crumbled
- 1 poblano pepper
- 4 green onions, sliced
- 1/2 cup shredded cheddar cheese
Dressing
- 1/2 cup mayonnaise
- 1/2 cup light sour cream
- 1 teaspoon adobo seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
Homemade Adobo Seasoning
- 1/2 tablespoon paprika
- 1 teaspoons black pepper
- 3/4 teaspoons onion powder
- 3/4 teaspoons dried oregano
- 3/4 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Directions:
- Preheat oven to 375º F.
- Rinse the potatoes and place them on a rimmed baking sheet.
- Bake for 40-50 minutes or until tender.
- Cool the potatoes completely and then cut into bite sized pieces.
- Increase oven temperature to 450º F.
- Place the poblano pepper on a baking sheet and bake for 5-10 minutes, turning once, or until skin is charred and blistered.
- Place pepper in a bowl and immediately cover tightly with plastic wrap. Keep the pepper in the covered bowl for 10-15 minutes.
- Remove pepper from the bowl and remove skin and seeds. Dice poblano and set aside.
- In a small bowl combine the mayonnaise, sour cream, adobo seasoning, paprika and black pepper.
- Add in lemon juice and parsley, stirring to combine.
- In a large bowl add in the cooled potatoes, dressing, diced poblano, crumbled bacon and diced green onions. Mix until completely combined.
- Add in the cheddar cheese and mix gently to combine.
- Refrigerate until ready to serve.
Serves: 8
Calories: 440
Total Fat: 20g
Saturated: 5.4g
Polyunsaturated: 6.2g
Monounsaturated: 3.7g
Trans: 0g
Cholesterol: 26.1mg
Sodium: 309.9mg
Potassium: 1,353.4mg
Total Carbs: 69.6g
Dietary Fiber: 5.5g
Sugars: 7.7g
Protein: 10.8g
Vitamin A: 11.5%
Vitamin C: 39.5%
Calcium: 13.7%
Iron: 18%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.
