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Garden Salsa Potato Salad
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Garden Salsa Potato Salad

Potatoes and Salsa married together for the perfect accompaniment to any meal or gathering.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Servings: 6 -8 servings
Author: Stephanie


  • 2 1/2 - 3 lbs. Yukon Gold Potatoes
  • 1 1/2 tbsp. olive oil
  • juice of 1 lime
  • salt & pepper to taste
  • Salsa ingredients:
  • 3-4 to matoes finely chopped
  • 3 cloves garlic finely chopped
  • ½ cup yellow or red onion finely chopped
  • 1 jalapeno seeds removed and diced
  • 1 large handful cilantro chopped
  • ½ lime 1½ tbsp. lime juice
  • 2 tbsp. red wine vinegar
  • salt & pepper taste
  • several dashes of hot sauce


  • Peel potatoes and cut into bite sized pieces.
  • Cook on stove top covering potatoes 2 inches above with salted water.
  • Bring to boil over medium high heat then reduce heat to medium and cook another 10-15 minutes till fork tender.
  • Drain and allow to cool about 10 minutes.
  • Put in large mixing bowl, add olive oil, lime juice, salt & pepper and stir.
  • Salsa directions:
  • Chop your tomatoes in bite size pieces and add garlic, red onion
  • Cut top off jalapeno, cut in half length wise and scoop seeds and membranes out.
  • Then finely chop the jalapeno. Wash hands thoroughly after chopping jalapeno. Combine with the tomato, onion, and garlic
  • Finely chop fresh cilantro reserving a few leaves for topping.
  • Then add lime juice, red wine vinegar, salt & pepper, and hot sauce.
  • Combine salsa with potatoes.
  • Serve immediately or can store up to five days covered in fridge.