This vibrant Mexican-inspired salad, with spiced roast potatoes, black beans, sweet corn and pickled jalapeños, is just as delicious and zesty served warm as it is cold.
Why make this Mexican roast potato salad
Move over, traditional potato salad. This salad is packed with flavour and satisfying textures: roasted potatoes seasoned with smoked paprika and cayenne pepper, black beans and corn with jalapeños, capsicum and herbs.
This salad doesn’t just deliver on flavour—it’s also high in fibre and protein, making it a nourishing option for vegetarians and vegans, whether served as a main or a side dish.
It’s quick and easy to prepare with pantry staples, making it perfect for picnics, barbecues or weekly meal prep. Serve it as a side, or turn it into a main by piling it on greens and topping with guacamole or cheese.
Ingredients for this Mexican-inspired potato salad
For the roast potatoes:
- waxy potatoes (such as gourmet baby potatoes or red skin varieties)
- extra virgin olive oil
- smoked paprika
- cayenne pepper
- salt
- black pepper
For the salad:
- canned black beans
- corn kernels (frozen or canned)
- red capsicum
- red onion
- pickled jalapeños
- spring onions
- lemon or lime juice
- lemon zest
- apple cider vinegar
- maple syrup or brown sugar
- toasted pumpkin seeds (pepitas)
- fresh coriander (cilantro), or parsley or mint, if preferred
Variations and add-ins for this salad
- add chopped avocado or a dollop of guacamole for creaminess
- sprinkle with crumbled feta, grated cheese or a vegan cheese alternative
- include shredded chicken or grilled tofu for extra protein
- add a smoky chipotle yogurt sauce or a drizzle of tahini dressing
How to make this potato salad
Roast the seasoned potatoes until golden. While they cook, prepare the salad ingredients in a large bowl.
Once the potatoes are cooked, stir them into the salad and toss with the dressing.
Serve warm, at room temperature or chilled—it tastes great either way.
Ways to enjoy this potato salad
This salad is delicious as a:
- flavourful side for grilled meats or barbecued vegetables
- hearty lunch on its own or combined into a grain bowl
- main meal topped with guacamole, sour cream, Greek yogurt or cheese
- colourful dish for potlucks, picnics or BBQs
How to store leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. It’s ideal for lunchboxes and tastes just as good cold. If desired, reheat before serving.
Tried this Mexican roast potato salad?
I’d love to know what you thought.
Leave a comment below or share your variations—it might inspire someone else!
Looking for more potato salad recipes?
If you liked this recipe, you might enjoy these other colourful and satisfying potato salads:
Or explore other salad recipes.
Mexican-Inspired Roast Potato Salad
Ingredients
Roast Potatoes
- 800 g waxy variety potatoes (preferably gourmet baby potatoes, halved or quartered)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad Ingredients
- 1 400 g can black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen), drained and rinsed
- ½ red capsicum, diced
- ¼ red onion, diced
- ¼ cup pickled jalapeños, diced
- 2 spring onions, finely sliced
- 1 lemon (or lime), juiced
- 1 teaspoon lemon zest
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or teaspoon brown sugar
- ¼ cup toasted pumpkin seeds
- ¼ cup coriander (cilantro), mint or parsley (if coriander is not your preference)
Instructions
Roast Potatoes
- Preheat oven to 200°C / 400°F (180°C fan) and prepare potatoes, either cutting baby potatoes in half or quarters, or larger potatoes into approximately 4 cm pieces. Keep the skin on.
- Place potatoes on a baking tray and combine with olive oil, smoked paprika, cayenne pepper, salt and pepper. Spread out evenly.
- Roast for 30 minutes and stir potatoes. Roast for a further 15-25 minutes, depending on their size. They are cooked when they can easily be pierced with a fork.
Assemble Salad
- While potatoes are cooking, prepare all salad ingredients and combine in a large mixing bowl.
- Once potatoes are cooked, combine with other ingredients.
- Enjoy potato salad as a warm or room-temperature side dish or complete meal with additions, topped with guacamole, sour cream, Greek yogurt, grated cheese or crumbled feta.
1 comment
This salad has so much flavour. We frequently enjoy it as an easy midweek meal, making enough leftovers for lunches. Yum!