The weather has been warm this lately and we are taking advantage of it by spending a lot of time outdoors and firing up our grill for meals. Burgers, hot dogs or chicken are so easy to make on the grill and go well with numerous side dishes. Along with watermelon and a spring mix salad, I wanted to make some type of potato salad this weekend that didn’t take all day to make and didn’t require chilling. After all, my children go back to school next week and I want to spend as much time out of the kitchen and with them during these next few days.
This Warm Mexican Potato Salad is so easy to make and it’s served warm or room temperature! That makes it perfect for those hot days we still get well into the Fall and you don’t have to worry about any spoilage, as with other creamy, mayo type salads. Baby Gold Potatoes are cooked with their skin until fork tender, lightly seasoned with salt and pepper, and then tossed with black beans, sweet corn, your favorite salsa and freshly grated Sharp Cheddar cheese for a tasty salad that goes well with just about anything!
Our family really likes this potato salad with grilled chicken breast and fresh fruit, but we have eaten this by itself for lunch too. It’s pretty filling, but doesn’t taste heavy. As a matter of fact, this potato salad is more on the “light” side compared to many others.
With just 5 ingredients and no oil or mayo, it has a wonderfully fresh taste!
I haven’t gotten around to making salsa yet this year (I know, I know… what I am waiting for?!) but I have been LOVING the Organic Thick & Chunky Salsa from Aldi. It’s very reasonably priced and it’s actually the best store bought salsa I have ever had! It tastes so fresh and delicious! The next time you are at Aldi, I definitely recommend that you try a few jars. I think I am going to stock up on some the next time I am there just because!
If you enjoy salsa and Mexican flavored foods, I do hope you give this yummy potato salad a try! If you do, let me know how your family liked it! 🙂
Ingredients
- 3 lbs. Baby Gold Potatoes, scrubbed, rinsed, quartered, cooked until easily pierced with a fork, but not falling apart and drained
- 1 (15 oz.) can black beans, drained and rinsed well
- 1 (15 oz.) can sweet corn, drained
- 1 (16 oz.) can of homemade or your favorite Salsa
- 1 1/2 cups grated Sharp Cheddar cheese
- Optional:
- green onions or cilantro for garnish
Instructions
- In a large mixing bowl, combine the first 4 ingredients and toss together until well blended.
- Add the cheese and stir.
- Transfer to a serving bowl, garnish with green onions or cilantro and serve warm or at room temperature.
- Serves 8-10.
- Enjoy!
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