10 Delicious Mexican Potato Salad Recipes Under 250 Calories

Mexican Potato Salad Recipes

Mexican potato salad adds a fun twist to the classic dish without piling on the calories. Here, you’ll find 10 tasty recipes, each under 250 calories, that burst with flavor and rely on simple ingredients. Perfect for any occasion, these salads will satisfy your cravings while keeping things light and fresh!

Classic Mexican Potato Salad: Potatoes, Mayonnaise, Lime Juice.

A bowl of classic Mexican potato salad with diced potatoes, mayonnaise, lime juice, and colorful toppings.

This Classic Mexican Potato Salad is a delightful mix of creamy and zesty flavors. The combination of tender potatoes, rich mayonnaise, and a splash of lime juice creates a refreshing dish that’s perfect for any occasion. It’s not only simple to make but also brings a burst of color and flavor to your table, making it a hit at picnics, barbecues, or as a side to your favorite Mexican dinner.

The creamy texture pairs wonderfully with the tangy lime, while fresh herbs like cilantro add a touch of vibrancy. This salad is a fantastic option for those looking for a lighter side dish that still delivers on taste. Enjoy it on its own or alongside staples like sour cream chicken or tacos!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced tomatoes (optional)

Instructions

  1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
  2. Prepare the Dressing: In a bowl, mix together the mayonnaise, lime juice, salt, and pepper until well combined.
  3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, red onion, cilantro, and tomatoes if using. Pour the dressing over the mixture and toss gently to coat everything evenly.
  4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled and enjoy your refreshing Mexican Potato Salad!

Spicy Jalapeño Mexican Potato Salad: Potatoes, Mayonnaise, Chopped Jalapeños.

Spicy Jalapeño Mexican Potato Salad in a bowl

This Spicy Jalapeño Mexican Potato Salad is a delightful twist on a classic dish. With creamy mayonnaise and the crunch of fresh jalapeños, each bite is a burst of flavor. The spice from the jalapeños adds a little kick, making it perfect for those who enjoy a touch of heat in their salads.

Making this salad is simple and quick. Just boil your potatoes, mix in your ingredients, and you’ll have a delicious side dish ready for any meal. Pair it with Mexican dinner favorites like Sour Cream Chicken or Cream Chicken Enchiladas for a cohesive theme in your meal. This salad is not only tasty but also fits well within your calorie goals!

Ingredients

  • 2 cups diced potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup chopped jalapeños (fresh or pickled)
  • 1/4 cup chopped green onions
  • 1/4 cup diced tomatoes
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions

  1. Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. In a large bowl, mix the mayonnaise, chopped jalapeños, green onions, and diced tomatoes.
  3. Add the cooled potatoes to the bowl and gently combine until well coated.
  4. Season with salt and pepper to taste.
  5. Garnish with fresh cilantro before serving.

Avocado Mexican Potato Salad: Potatoes, Avocado, Cilantro.

A colorful bowl of avocado Mexican potato salad with diced potatoes, avocado, cilantro, and lime.

This Avocado Mexican Potato Salad is a delightful twist on a classic dish. With creamy avocado, tender potatoes, and fresh cilantro, it creates a refreshing taste that’s perfect for any occasion. It’s simple to make, allowing you to whip it up quickly, making it a great choice for summer gatherings or a light lunch.

Ingredients

  • 2 cups diced potatoes
  • 1 ripe avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cherry tomatoes, halved

Instructions

  1. Boil the Potatoes: In a pot, boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
  2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, diced avocado, cilantro, lime juice, salt, pepper, and cherry tomatoes.
  3. Toss Gently: Carefully toss all ingredients together, ensuring the avocado stays intact.
  4. Chill and Serve: Refrigerate for about 15 minutes before serving to let the flavors meld.

Corn And Black Bean Mexican Potato Salad: Potatoes, Black Beans, Corn.

A colorful bowl of corn and black bean potato salad with lime slices and fresh cilantro.

This Corn and Black Bean Mexican Potato Salad is a delightful combination of flavors and textures. Creamy potatoes pair perfectly with the sweetness of corn and the heartiness of black beans, making it a refreshing side dish for any meal. The addition of lime and cilantro gives it a bright and zesty kick that elevates the whole dish.

Simple to make and under 250 calories per serving, this salad is great for those seeking a light yet satisfying option. It’s an ideal accompaniment to any Mexican dinner, and can also stand alone as a tasty lunch. Let’s get mixing!

Ingredients

  • 2 cups potatoes, diced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Ingredients: In a large bowl, combine the cooked potatoes, black beans, corn, red onion, and cilantro.
  3. Add the Dressing: Drizzle with lime juice and olive oil, then season with salt and pepper. Toss gently to coat all ingredients.
  4. Chill and Serve: Let the salad sit in the fridge for at least 30 minutes to let the flavors meld before serving.

Chipotle Mexican Potato Salad: Potatoes, Chipotle Mayo, Lime Juice.

A bowl of Chipotle Mexican Potato Salad with diced potatoes, lime, and cilantro.

This Chipotle Mexican Potato Salad is a delightful twist on the classic dish. It combines tender potatoes with a creamy chipotle mayo, giving it a smoky kick that pairs beautifully with fresh lime juice. The result is a dish that’s not only tasty but also light on calories, making it perfect for any meal or gathering.

Easy to whip up, this salad is a great addition to your Taco Side Dishes or as a refreshing dish alongside Sour Cream Chicken Enchiladas. It’s packed with flavor, yet it remains a healthy option for those watching their calorie intake. Get ready to enjoy a bowl of yummy potatoes that everyone will love!

Ingredients

  • 4 cups diced potatoes
  • 1/2 cup chipotle mayo
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup diced red onion

Instructions

  1. Boil the Potatoes: In a large pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
  2. Mix the Dressing: In a bowl, combine chipotle mayo, lime juice, salt, and pepper. Stir until well mixed.
  3. Combine Ingredients: In a large mixing bowl, add the cooled potatoes, red onion, and chopped cilantro. Pour the chipotle dressing over the mixture and gently toss until everything is coated.
  4. Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.

Cilantro-Lime Mexican Potato Salad: Potatoes, Cilantro, Lime Zest.

A bowl of Cilantro-Lime Mexican Potato Salad with diced potatoes, lime, and cilantro.

This Cilantro-Lime Mexican Potato Salad is a refreshing twist on a classic side dish. With the zing of lime and the fresh taste of cilantro, it’s perfect for summer barbecues or any meal. The combination of creamy potatoes and vibrant flavors makes it a delightful addition to your table.

Not only is it simple to prepare, but it’s also light on calories, making it a great choice for a healthy lunch or as a side for your favorite Mexican dinner. Whether you’re serving it alongside sour cream chicken or enjoying it as a standalone dish, this salad will surely impress!

Ingredients

  • 2 pounds of potatoes, peeled and diced
  • 1/4 cup fresh cilantro, chopped
  • Juice and zest of 2 limes
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder (optional)

Instructions

  1. Boil the Potatoes: In a pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
  2. Mix the Dressing: In a bowl, whisk together olive oil, lime juice, lime zest, salt, pepper, and chili powder if using.
  3. Combine: In a large bowl, toss the cooled potatoes with the dressing and chopped cilantro until well coated.
  4. Chill: Refrigerate the salad for about 30 minutes to let the flavors meld before serving.

Tomato And Cucumber Mexican Potato Salad: Potatoes, Diced Tomatoes, Cucumber.

A bowl of Tomato and Cucumber Mexican Potato Salad with diced potatoes, tomatoes, and cucumber topped with cilantro.

This Tomato and Cucumber Mexican Potato Salad is a refreshing twist on traditional potato salad, perfect for a light lunch or a side dish at your next Mexican dinner. The combination of tender, diced potatoes, juicy tomatoes, and crunchy cucumber creates a delightful texture and flavor profile that’s both satisfying and nutritious.

Easy to whip up, this salad gets a zesty kick from lime juice and fresh herbs, making it a fantastic option for summer gatherings or casual meals. Plus, it’s under 250 calories, so you can enjoy a hearty serving without any guilt. Pair it with some sour cream chicken or serve it alongside your favorite taco side dishes for a complete meal!

Ingredients

  • 2 cups diced potatoes
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, diced tomatoes, diced cucumber, and chopped cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Bacon-Free Mexican Potato Salad: Potatoes, Greek Yogurt, Green Onions.

Bowl of Mexican potato salad with red potatoes, bell peppers, Greek yogurt, and green onions

This bacon-free Mexican potato salad is a tasty and healthier twist on a classic dish. Packed with yummy potatoes, tangy Greek yogurt, and fresh green onions, it’s perfect for a light lunch or as a side for your Mexican dinner. The creamy texture of Greek yogurt adds a delightful richness without the extra calories from bacon. Simple to make and bursting with flavor, this salad is a great addition to your recipe collection.

With the vibrant combination of ingredients, each bite will leave you wanting more. Enjoy it on its own, or serve it alongside your favorite taco side dishes. It’s a versatile option that complements many meals. Give this Mexican potato salad a try for a refreshing and satisfying dish!

Ingredients

  • 4 cups small red potatoes, diced
  • 1 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped green onions
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: In a large pot, bring water to a boil and add the diced potatoes. Cook until tender, about 10-12 minutes. Drain and let cool.
  2. Prepare the Dressing: In a bowl, mix Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
  3. Combine Ingredients: In a large bowl, combine the cooled potatoes, diced bell peppers, and green onions. Pour the dressing over the top and gently mix until well coated.
  4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Sweet Potato Mexican Salad: Sweet Potatoes, Mayonnaise, Chili Powder.

A bowl of Sweet Potato Mexican Salad topped with mayonnaise, chili powder, and garnished with cilantro.

This Sweet Potato Mexican Salad is a delightful blend of creamy and spicy flavors. The natural sweetness of the sweet potatoes pairs beautifully with the tangy mayonnaise and the kick from chili powder. It’s a simple dish that packs a punch, making it a perfect addition to any meal or a stand-alone salad for lunch.

Not only is this salad delicious, but it’s also a healthy option that can easily fit into your daily meals. The vibrant colors and textures make it visually appealing, while the combination of flavors will surely impress your taste buds. Enjoy this tasty dish as a side or as part of a light Mexican dinner!

Ingredients

  • 2 large sweet potatoes, diced
  • 1/4 cup mayonnaise
  • 1 tablespoon chili powder
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
  3. Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized, turning halfway through.
  4. In a large bowl, mix together the mayonnaise, chili powder, and lime juice. Add the roasted sweet potatoes and gently toss until coated.
  5. Serve chilled or at room temperature, garnished with fresh cilantro.

Poblano Mexican Potato Salad: Potatoes, Roasted Poblano Peppers, Sour Cream.

Colorful bowl of Poblano Mexican Potato Salad topped with sour cream and fresh cilantro.

Poblano Mexican Potato Salad brings a delightful twist to a classic dish with a smoky flavor from roasted poblano peppers. This recipe is not only simple to make, but it also bursts with fresh ingredients that make it perfect for any Mexican dinner or as a tasty side with drinks and food. The combination of creamy sour cream and the earthy taste of potatoes creates a dish that feels both comforting and refreshing.

This salad is a fantastic option for taco side dishes, adding a creamy element that pairs beautifully with spicy flavors. It’s an easy way to impress your guests or simply enjoy a flavorful salad during lunch. Ready to whip up this yummy potato delight? Here’s how to make it!

Ingredients

  • 4 medium potatoes, peeled and diced
  • 2 roasted poblano peppers, diced
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
  2. In a large bowl, combine the diced poblano peppers, sour cream, lime juice, and chopped cilantro.
  3. Add the cooled potatoes to the mixture and gently fold until well combined.
  4. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
  5. Serve cold as a side dish with your favorite Mexican meals!
Mexican Potato Salad Recipes
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