Fiesta Potato Salad

This Fiesta Potato Salad is a refreshing twist on the classic picnic staple, blending the heartiness of red potatoes with the bold flavors of Mexican cuisine. The dish combines tender, cubed potatoes with creamy reduced-fat cheddar, earthy black beans, and crisp celery for a satisfying texture contrast. A unique dressing made from fat-free ranch and chunky salsa ties everything together, adding a tangy, zesty kick that cuts through the richness. It’s a colorful, flavorful side dish perfect for summer barbecues, family gatherings, or as a hearty vegetarian lunch. Simple to assemble and packed with fresh herbs like cilantro, it’s a crowd-pleaser that brings a festive vibe to any table.

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 892.8

Dietary: Vegetarian

Description

This Fiesta Potato Salad is a refreshing twist on the classic picnic staple, blending the heartiness of red potatoes with the bold flavors of Mexican cuisine. The dish combines tender, cubed potatoes with creamy reduced-fat cheddar, earthy black beans, and crisp celery for a satisfying texture contrast. A unique dressing made from fat-free ranch and chunky salsa ties everything together, adding a tangy, zesty kick that cuts through the richness. It’s a colorful, flavorful side dish perfect for summer barbecues, family gatherings, or as a hearty vegetarian lunch. Simple to assemble and packed with fresh herbs like cilantro, it’s a crowd-pleaser that brings a festive vibe to any table.

Ingredients

Red potatoes, cooked, peeled, and cubed (about 6 cups)
Reduced-fat shredded mild cheddar cheese, divided
Canned black beans, rinsed and drained
Thinly sliced celery
Thinly sliced green onions, including tops
Salt
Fat-free ranch dressing
Prepared chunky salsa
Red bell pepper, diced
Jicama, peeled and chopped (optional)
Fresh cilantro, chopped
Fresh cilantro sprigs, for garnish (optional)

Directions

1
In a large mixing bowl, combine the cooked and cubed red potatoes, 1 1/2 cups of the shredded cheddar cheese, diced red bell pepper, black beans, celery, jicama (if using), green onions, chopped cilantro, and salt.
2
In a separate small bowl, whisk together the fat-free ranch dressing and chunky salsa until well combined.
3
Pour the dressing mixture over the potato and bean mixture in the large bowl.
4
Gently toss all ingredients together until evenly coated with the dressing.
5
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
6
Before serving, sprinkle the remaining 1/2 cup of cheddar cheese over the top and garnish with fresh cilantro sprigs if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 892.8kcal

% Daily Value *
Total Fat 55.1g85%
Saturated Fat 27.7g139%
Cholesterol 118.6mg40%
Sodium 3533.9mg148%
Total Carbohydrate 60.4g21%
Dietary Fiber 10.8g44%
Sugars 8.1g
Protein 39.8g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fiesta, potato salad, mexican salad, black beans, cheddar cheese, ranch dressing, salsa, vegetarian, picnic food, summer side dish, red potatoes, cilantro, celery, green onions, creamy salad, easy recipe, party food, bean salad, festive, make ahead

Read it online: https://www.chefs-mate.com/recipe/fiesta-potato-salad/