Cowboy Caviar Potato Salad

The first time I tried cowboy caviar, was at the Trader Joe’s sample counter. They paired their version with a pork roast and, wow! It was so delicious, I threw three jars in my basket! This summer, cowboy caviar seemed to be a trending recipe in a lot of households and I was happy to see a lot of new lovers of such a delicious dip. I decided to put a twist on my traditional recipe and made Cowboy Caviar Potato Salad. A delicious blend of rainbow potatoes, black beans, corn, orange peppers, tomatoes, red onions, garlic, lime, and cilantro. It truly is a delicious, beautiful, and healthy dish to add to your summer table!

To start our Cowboy Caviar Potato Salad, fill a large pot with water and bring to a boil. Once boiling, add your rainbow potatoes and boil for 15 to 25 minutes until they are tender. I would check at the 15 minute mark and if they are still a bit too hard, check every 5 minutes until the potatoes are cooked, but not mushy. While the potatoes are cooking, cut your peppers, tomatoes, red onions, and garlic. Measure out your corn and black beans. Once your potatoes are cooked, drain the water, and let them cool. Once cool to the touch, slice the little potatoes in half. Set aside for now. On to the dressing! In a small bowl, whisk together your lime juice, olive oil, chopped cilantro, salt, and pepper. All done, so simple! 🙂 Now, time to mix!

In a very large bowl, mix together your array of veggies, cooked potatoes, and cilantro dressing. Gently toss until the dressing has evenly covered all the gorgeous veggies and rainbow potatoes. Toss some extra cilantro on top of the salad for garnish if you prefer. And there you have it! I love to serve it on the side of some tender steak or chicken for a light, but filling meal. Keep it refrigerated for up to 4 days in an airtight container. My Cowboy Caviar Potato Salad is a fun twist on the traditional dish and will impress your loved ones as a beautiful (and healthy) summer dish they will ask for every year! 🙂

Cowboy Caviar Potato Salad

Prep Time: 20 Minutes

Cook Time: Approx. 25 Minutes

Serves: 8 to 10

Ingredients

1.5 lb Rainbow Baby Potatoes

1 15 oz Can Black Beans, Drained and Rinsed

1 15 oz Can Corn, Drained

1 Orange Bell Pepper (Approx. 1 Cup), Finely Diced

1/2 Cup Red Onion, Finely Diced

1/3 Cup Tomatoes, Finely Diced

2 Small Cloves Garlic, Minced

1 TBSP Cilantro, Minced (Plus More for Garnish)

1/4 Cup Olive Oil

Juice of 1 Lime

1 tsp Salt

1 tsp Pepper

Directions

To start our Cowboy Caviar Potato Salad, fill a large pot with water and bring to a boil. Once boiling, add your rainbow potatoes and boil for 15 to 25 minutes until they are tender. While the potatoes are cooking, cut your peppers, tomatoes, red onions, and garlic. Measure out your corn and black beans. Once your potatoes are cooked, drain the water, and let them cool. Once cool to the touch, slice the little potatoes in half. Set aside for now. For the dressing: In a small bowl, whisk together your lime juice, olive oil, chopped cilantro, salt, and pepper. In a very large bowl, mix together your array of veggies, cooked potatoes, and cilantro dressing. Gently toss until the dressing has evenly covered all the gorgeous veggies and rainbow potatoes. Toss some extra cilantro on top of the salad for garnish if you prefer. Keep it refrigerated for up to 4 days in an airtight container.