Tex-Mex Patriotic Potato Salad Recipe

This potato salad with a zip is the perfect side to your patriotic picnic.
  • Ready in: 3 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 2 hours, 30 minutes
  • By:
  • Servings: Makes 12 servings

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  • 1 pound baby red potatoes
  • 1 pound baby white potatoes
  • 1 pound baby purple potatoes
  • Non-aerosol olive oil cooking spray
  • ⅓ cup chopped fresh cilantro
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup minced shallots
  • 2 tablespoons Jalapeno Lime Hot Sauce LTO
  • 1 teaspoon salt
  • 1 red bell pepper, cubed
  • ½ (5 ounce) package Cotija cheese, crumbled

cooking methods

  • Bake


  1. Preheat oven to 350°F. Line a large baking sheet with aluminum foil; spray with olive oil spray. Place whole potatoes on baking sheet; spray potatoes with olive oil spray. Season with salt and pepper. Bake 30 minutes or until tender. Remove from oven; cool slightly.
  2. Meanwhile, in large mixing bowl, combine cilantro, oil, vinegar, shallots, Jalapeño Lime Hot Sauce and salt; pepper to taste. Whisk to combine.
  3. Cut potatoes into bite-size pieces. Add to bowl with vinaigrette, red pepper and cheese; toss to coat. Refrigerate, covered, until cool, about 1-2 hours.

Makes 12 servings.

Make Ahead: Prepare through step 3. Refrigerate, covered, up to 2 days.

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