Salsa Potato Salad

Salsa Potato Salad

Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Mexican
Servings 6


  • 2 pounds local red skin potatoes
  • ½ cup mayonnaise
  • ½ cup local plain Greek yogurt
  • ½ cup local Mister Burns/Rooted In Inc. Mild Rojo Salsa
  • 1 cup corn local fresh, canned or frozen
  • 1 can 15 oz. black beans, rinsed and drained
  • 1 cup local shredded cheddar cheese
  • 2 local scallions sliced
  • ¼ cup chopped local fresh cilantro
  • Tajin** optional


  • Add potatoes to a large stockpot and add enough water to cover by 2-inches. Bring to a boil; reduce heat and simmer until tender, about 15 to 20 minutes. Drain and let cool.
  • Whisk mayonnaise, yogurt and salsa together in a large bowl. Cut potatoes into small chunks. Add potatoes, corn, black beans, cheese, scallions and cilantro; stir until well combined. Season with salt and pepper.
  • Cover and refrigerate for 2 hours before serving.
  • Serve sprinkled with Tajin, if desired.


** Tajín is a Mexican spice mix consisting of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime.
Local Sources
Full Circle Farm
Sunny Hill Farm
Mister Burns/Rooted In Inc. Mild Rojo Salsa
Sold by Rooted In Inc. Contact selena.darrow@rootedininc.org
Door Artisan Cheese
Keyword mister burns, potato salad, Rooted In salsa

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