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Southwestern Potato Salad
Southwestern Potato Salad Eileen Goltz | Pareve
3 hours 45 minutes 20 minutes
3 hours
25 minutes
8 to 10 servings

This potato salad looks and tastes delicious. I also leave the skins on the potatoes for extra color.

  • 5 lbs. red potatoes
  • Salt
  • Pepper
  • 1½ cups mayonnaise
  • 1 Tablespoon Dijon mustard
  • Juice of 1 lime
  • 1 to 2 medium tomato, chopped
  • ½ medium red onion, finely chopped
  • 2 scallions, chopped
  • 2 Tablespoons chopped fresh cilantro
  • 1-2 medium jalapeno peppers, seeded and finely chopped
  • ½ teaspoon cayenne pepper

  1. In a large stock pot cook the potatoes until they are tender, then drain and cool them.
  2. Peel the potatoes and cut them into ¼-inch thick slices.
  3. In a large bowl, combine the mayonnaise, Dijon mustard, lime juice, tomato, red onion, scallion, cilantro, jalapeno and cayenne and mix well. Add warm potatoes and toss gently.
  4. Cover and refrigerate several hours for the flavors to blend.