In this flavorful Southwest Potato Salad, baked baby redskin potatoes are tossed with cooked bacon, chopped roasted poblano peppers, green onions and sharp cheddar cheese with a deliciously cream southwest dressing! Serves 12 (3/4 cup) servings.

Southwest Potato Salad

Sometimes simple ingredients create the best flavors.

And if you’re looking to switch up your potato salad game, I encourage you to try this Southwest version. It’s smoky, slightly spicy and has sharp cheddar cheese so you know it’s going to be amazing.

Like many recipes, you could of course boil the potatoes, but I like to bake them in the oven because it insures the potato skins to stay intact which adds color to the salad and it also retains the nutrients that are found in the potato skins.

Southwest Potato Salad

Serve with grilled chicken, burgers, brat or hot dogs!

Southwest Potato Salad ingredients

To Make This Southwest Potato Salad You Will Need:

for the dressing:

  • mayonnaiseAdds richness and will make the dressing creamy.
  • sour creamLends creaminess and tang.
  • adobo seasoningA blend of herbs and spices. You can find my adobo seasoning recipe in my cookbook!
  • dried parsleyFresh can also be used
  • paprikaHas a subtle earthiness, with a mild sweet and peppery taste.
  • black pepperThis will add some subtle bite and flavor.

for the potato salad:

  • poblanosSimilar to a green bell pepper but with subtle heat. They get sweater when roasted.
  • avocado oil sprayor any oil safe for high-heat cooking.
  • baconAdds flavor and smokiness.
  • baby redskin potatoesThese have a light and creamy flavor.
  • green onions Lends a mild onion flavor.
  • sharp cheddar cheeseUse sharp or extra sharp to get that distinct cheddar flavor.

poblano peppers before charring

Move an oven rack to the highest position and preheat your ovens broiler on high. Place 1 large poblano (2 if smaller) on a rimmed metal tray and spray both sides with avocado oil or extra light olive oil (any oil safe for high heat cooking).

Broil on high for 5 to 6 minutes, rotate the pan and carefully turn the peppers halfway through until the skin has blistered and blackened.

charred poblanos in a bowl

Place the poblano peppers in a bowl.

cover and let steam

Cover tightly with plastic wrap and let steam for about 10 minutes.

Once cool enough to handle, remove peel and discard the charred skin. Remove the stem, seeds and ribs and finely chop the peeled pepper.

potatoes on a rimmed baking sheet

After the peppers are out of the oven, switch your oven over to bake. First use oven mitts to move your oven rack back to the middle position and preheat your oven to 375° – this shouldn’t take long to preheat.

baked baby redskins

Once preheated, add 3 pounds (cleaned) baby redskins to a rimmed metal baking sheet and bake for 30 minutes. Rotate the pan halfway to ensure even cooking.

Remove and let cool completely.

Slightly warm is fine but I would not use if they are  steaming hot.

bacon in a cold skillet

While the potatoes are in the oven, place 4 chopped slices of thick cut applewood bacon to a pan and heat on medium to medium-low heat.

cooked bacon pieces

Cook until crispy, stirring occasionally. Use a slotted spoon and transfer the bacon to a paper towel lined plate. Reserving 1 tablespoon bacon fat.

mayo, sour cream, herbs and spices in a bowl

Make The Dressing:

In a bowl, measure and add 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons dried parsley, 1-1/2 teaspoons adobo seasoning and 1/2 teaspoon each paprika and black pepper.

add bacon fat and lemon juice to dressing

Add 1 tablespoon reserved bacon fat and juice from half a small lemon.

stir to combine

Stir well to combine. Cover and refrigerate until you’re ready to pull the potato salad together.

quartered potatoes, bacon, poblanos, green onion and cheddar in a bowl

BUILD THE SALAD:

In a large bowl add quartered cook potatoes (halved if small), crispy bacon, roasted chopped poblanos, 4 sliced green onions and 4 ounces shredded sharp cheddar cheese.

add southwest dresssing

Pour in all of the southwest dressing.

Toss to combine

Toss…

combined potato salad

… until combined.

Taste and season with salt as needed. This will depend on what adobo seasoning you used.

Southwest Potato Salad

Serve with just about any thing!

Click Here For More Potato Salad Recipes!

Southwest Potato Salad

Enjoy! And if you give this Southwest Potato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Southwest Potato Salad

Southwest Potato Salad
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Yield: 12 servings

Southwest Potato Salad

In this flavorful Southwest Potato Salad, baked baby redskin potatoes are tossed with cooked bacon, chopped roasted poblano peppers, green onions and sharp cheddar cheese with a deliciously cream southwest dressing! 
Serves 12 (3/4 cup) servings.

Ingredients

FOR THE POTATO SALAD:

  • 1 poblano pepper
  • avocado oil spray
  • 4 slices applewood slab bacon, diced
  • 3 pounds redskin potatoes, washed and patted dry
  • 4 green onions, sliced
  • 4 ounces sharp cheddar cheese, grated

FOR THE DRESSING

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons dried parsley
  • teaspoon adobo seasoning, see notes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice, freshly squeezed l
  • kosher salt, as needed

Instructions 

  • CHAR THE POBLANO: Move an oven rack to the highest position and preheat your ovens broiler on high. Place 1 large poblano (2 poblanos if smaller) on a rimmed metal tray and spray both sides with avocado oil or extra light olive oil.
    Broil on high for 5 to 6 minutes a side or until the skin has blistered and blackened. You could also do this on your outdoor grill.
  • Once charred, transfer the to a clean bowl and immediately cover with plastic wrap. Keep the charred pepper covered in the bowl for 10 minutes before removing the skin, seeds and ribs. Dice the poblano and set it off to the side.
  • COOK THE POTATOES: Switch over to bake, move your oven rack back to the middle position and preheat your oven to 375° – this shouldn’t take long.
    Place the potatoes onto a rimmed sheet pan and bake for 30 minutes or until a fork pierces easily. 
    Allow the potatoes to cool completely. Quarter larger potatoes and cut smaller potatoes in half.and transfer to a large bowl.
  • FRY THE BACON: Add the diced bacon to a cold skillet and cook until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined paper plate. Reserve 1 tablespoon of the bacon fat.
  • MAKE THE DRESSING: In a bowl combine mayonnaise, sour cream, dried parsely, adobo seasoning, paprika and freshly ground black pepper. Squeeze in the juice from half a lemon and add in the reserved bacon fat.
  • In a large bowl, add the quartered potatoes, poblano, bacon, green onions and cheddar cheese. Pour in the dressing and use a rubber spatula to mix until thoroughly combined.
  • Serve or refrigerate until ready to serve.

Notes

You can find my recipe for adobo seasoning in my cookbook, or use store-bought.
Serving: 1g, Calories: 236kcal, Carbohydrates: 20g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 24mg, Sodium: 194mg, Potassium: 588mg, Fiber: 2g, Sugar: 2g, Vitamin A: 255IU, Vitamin C: 19mg, Calcium: 94mg, Iron: 1mg