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.
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.
Serve with grilled chicken, burgers, brat or hot dogs!
To Make This Southwest Potato Salad You Will Need:
for the dressing:
- mayonnaise – Adds richness and will make the dressing creamy.
- sour cream – Lends creaminess and tang.
- adobo seasoning – A blend of herbs and spices. You can find my adobo seasoning recipe in my cookbook!
- dried parsley – Fresh can also be used
- paprika – Has a subtle earthiness, with a mild sweet and peppery taste.
- black pepper – This will add some subtle bite and flavor.
for the potato salad:
- poblanos – Similar to a green bell pepper but with subtle heat. They get sweater when roasted.
- avocado oil spray – or any oil safe for high-heat cooking.
- bacon – Adds flavor and smokiness.
- baby redskin potatoes – These have a light and creamy flavor.
- green onions – Lends a mild onion flavor.
- sharp cheddar cheese – Use sharp or extra sharp to get that distinct cheddar flavor.
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.
Place the poblano peppers in a bowl.
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.
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.
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.
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.
Cook until crispy, stirring occasionally. Use a slotted spoon and transfer the bacon to a paper towel lined plate. Reserving 1 tablespoon bacon fat.
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 1 tablespoon reserved bacon fat and juice from half a small lemon.
Stir well to combine. Cover and refrigerate until you’re ready to pull the potato salad together.
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.
Pour in all of the southwest dressing.
… until combined.
Taste and season with salt as needed. This will depend on what adobo seasoning you used.
Serve with just about any thing!
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Southwest Potato Salad
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
- 1½ 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
- 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.
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