Potato Salad With Tomato Salsa
A vibrant potato salad combined with a fresh tomato salsa, perfect for summer gatherings or casual dinners, offering hearty, tangy, and spicy flavors that appeal to all ages.
Ingredients
Instructions
- Cook potatoes in boiling water for about 25 minutes until tender; drain and rinse.
- Halve potatoes lengthwise and cut each half crosswise.
- Combine diced tomatoes, diced yellow or green pepper, chopped red onion, chopped cilantro, minced jalapeno, and olive oil in a bowl to make the salsa.
- Season the salsa to taste with salt and pepper.
Tips & Substitutions
For a creamier potato salad, consider adding a dollop of Greek yogurt or sour cream to the salsa. If you want to reduce spice, omit the jalapeno or use a milder pepper. You can also swap out the russet potatoes for Yukon Gold for a buttery flavor. Fresh herbs like dill or parsley can enhance the salsa further.
Serving Suggestions
This potato salad with tomato salsa makes a delightful side for grilled meats, such as Tri Tip Roast, or can be served alongside Vegan recipes for a balanced meal. It pairs beautifully with roasted vegetables or a simple green salad. For a heartier option, serve alongside Potato Primavera.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of water to maintain moisture, or enjoy it cold as a refreshing dish. This salad can also be served at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Tomato Salsa contains roughly 1247 calories, with 21g protein, 173g carbohydrates, and 54g fat. It is an excellent source of vitamin C (274% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of vitamin A. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the potato salad in advance?
Yes, you can prepare the potato salad a day ahead. Just keep the salsa separate until you're ready to serve to maintain the freshness of the tomatoes and peppers.
What type of potatoes works best for this salad?
Russet potatoes are ideal due to their fluffy texture when cooked. However, you can also use Yukon Gold for a creamier consistency. Avoid waxy potatoes like red potatoes as they don't hold up as well in salads.
How can I make this potato salad spicier?
To increase the heat, add more minced jalapeno or incorporate diced serrano peppers. You could also mix in a dash of hot sauce or sprinkle some cayenne pepper into the salsa for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).