Spicy Purple Potato Salad

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Boiling these vibrant potatoes with a touch of vinegar helps set the color and keep it bright. The spice in this recipe comes from a minced fresh jalapeno. To tame the heat, remove the seeds as well as the connective ribs on the inside of the pepper.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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  1. Cook 2 pounds small purple potatoes in salted boiling water with 1 teaspoon white vinegar until tender, about 12 minutes; drain. Halve or quarter the potatoes and toss with the juice of 2 limes, 1 teaspoon ground cumin and 1/2 teaspoon each dried oregano and paprika. Add 1 cup diced yellow bell peppers, 1 small minced jalapeno, 1/3 cup chopped cilantro and 1/4 cup olive oil. Season with salt and toss. Top with crumbled queso fresco.

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