This spicy potato salad is coated in a creamy, tangy dressing, and loaded with roasted garlic and poblano pepper. The lime adds that bright citrus touch and the herby cilantro brings it all together. The dressing is so good—you will lick the spoon!
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If you love creamy salads, try my creamy chicken salad or healthy tuna salad next.
It's potato salad season! I'm excited to make this spicy potato salad for our June camping trip. It travels well and has a spicy kick. The family loves it.
Why this Recipe Works
Spicy cilantro lime garlic mayo. Garlic is roasted in the oven to give the dressing a nice flavor. The vinegar and lime add a zesty touch, while the mayo brings creaminess. The result is a perfectly balanced dressing that will take your potato salad to the next level.
Baby potatoes. By leaving the skin on and slicing it into quarters, the potatoes will cook quicker, enhancing the texture and color appeal of the potato salad.
Potato Salad Process & Details
I know I sound like a broken record here, but what makes this potato salad so delicious is the creamy sauce. There's roasted garlic, lime, and cilantro. It's SO GOOD.
Roast Peppers and Garlic
To begin, start by preheating your oven to 425°F.
Slice a whole head of garlic in half and place it flat-side down on a baking sheet along with the poblano peppers. Drizzle a generous amount of olive oil, salt, and pepper and toss them around until fully coated.
Transfer them to the oven and roast for 20 minutes or until the poblano peppers are slightly charred and the garlic is tender.
Pro tip: Once the peppers are black and blistered, place them in a bowl and cover them up for 5 minutes. This will help the skin come off more easily.
Cilantro Lime Garlic Mayo
While the garlic and poblano peppers are roasting wash and dry the baby potatoes and slice them into fourths.
Fill a large pot with water and season with a teaspoon of salt. Stir to dissolve salt. Add the potatoes and boil until fork tender.
Drain the potatoes and place aside. Make the dressing by adding the mayo, vinegar, lime zest and juice, olive oil, whole-grain mustard, pure maple syrup, and chopped cilantro. Use a whisk to stir until nice and creamy.
Chop the roasted poblano peppers. Squeeze or remove the soft garlic cloves and give them a fine chop. Add the poblano pepper and roasted garlic to the dressing. Stir to combine. Dip your finger and take a taste—it’s the bomb!
Add the dressing to the boiled potatoes. Toss to coat evenly. Transfer to a container with a lid and refrigerator for at least 4 hours before serving. Enjoy nice and chilled.
Ways to Customize Your Potato Salad
- Make it vegan. Replace regular mayo with a plant-based version to make this potato salad vegan.
- Add boiled egg. Classic potato salad often calls for boiled eggs. Although this isn't classic potato salad, it still works. Add 4 hard-boiled eggs for extra protein.
- Skip the heat. Poblano peppers can be spicy. If spice isn't your thing, feel free to swap for bell peppers.
How to Store
Store potato salad in a container with a lid in the refrigerator. Good for 3 days.
More Crave-Worthy Salad Recipes
- Red Cabbage Salad with Greek Dressing
- Marinated Cauliflower Salad
- Sweet and Tangy Cabbage and Green Apple Coleslaw
- Arugula Salad with Lemon Dill Vinaigrette
- Beet Salad with Goat Cheese and Balsamic Vinaigrette
Did you try this spicy potato salad recipe? Let us know in the comments along with a review! ⭐️⭐️⭐️⭐️⭐️
PrintSpicy Roasted Poblano Potato Salad with Cilantro Lime Garlic Mayo Recipe
Need a flavorful twist on potato salad? Try this spicy version with roasted garlic, poblano pepper, and a zesty cilantro-lime dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 2 medium poblano peppers
- 1 head garlic
- 1 teaspoon sea salt + more as needed
- ¼ teaspoon pepper + more as needed
- ⅓ cup red wine vinegar
- ⅔ cup mayo (or vegan mayo)
- 2 tablespoons olive oil + more as needed
- 1 tablespoon whole-grain mustard
- 1 tablespoon pure maple syrup
- 1 medium lime, zest + juice
- 1 bunch cilantro, chopped
- 2 ½ pounds baby potatoes
Instructions
Roast the Poblano Peppers and Garlic
- Preheat the oven to 425°F.
- Slice a head of garlic in half and place it flat-side down on a baking sheet with the poblano peppers. Drizzle with olive oil, salt, and pepper; use your hands or a brush to spread and coat.
- Roast for 20 minutes, turning the peppers occasionally, until the skin is charred and blistered on all sides.
- While the garlic and poblano peppers are roasting wash and dry the baby potatoes, and slice them into fourths.
Boil the Potatoes
- Fill a large pot with cold water and season with a teaspoon of salt. Stir to dissolve salt. Add the potatoes and boil until fork tender.
- While the potatoes boil, make the mayo dressing.
Cilantro Lime Garlic Mayo
- Prepare the dressing by whisking together vinegar, mayo, olive oil, whole-grain mustard, pure maple syrup, lime zest, lime juice, and cilantro until creamy. Place the dressing aside.
Put it All Together
- Drain the potatoes and place them into a large bowl.
- Remove roasted poblano and garlic from the oven. Allow to cool. Then, remove stems, skin, and seeds. Chop the peppers into small pieces. Chop and press the roasted garlic into a paste with a knife.
- Add the seasoned mayo mixture, peppers, and garlic paste to the potatoes. Lightly toss with two spoons until the potatoes are evenly coated with ingredients.
- Transfer the potato salad to a container with a lid and refrigerate for at least 4 hours or until chilled.
- Serve cold.
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