Go Back
+ servings

Cilantro Lime Potato Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Amy Rains


  • 3 lbs small red potatoes
  • 1/3 cup lime juice, divided
  • 1/2 tsp salt and pepper + more to taste
  • 1/2 cup olive oil or avocado oil
  • 1/3 cup white wine or red wine vinegar
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic minced
  • 1 tbsp coconut sugar* optional
  • 3 tbsp diced red onion
  • Fresh cilantro for garnish


  1. Begin by preparing your potatoes. Skin the potatoes, or keep the skin on (I usually do half and half). Bring a large pot of water to a boil. Slowly add in the potatoes and cook for about 30 minutes. You want the potatoes to be soft, but still hold their shape and be slightly firm. Drain the water and cut into small chunks. Place inside a large bowl.

  2. Immediately add 1/4 cup lime juice to the warm potatoes. This will help them soak up some of the tang and keep a good flavor. 

  3. Now make your dressing. In a food processor, pulse together oil, vinegar, cilantro, garlic, coconut sugar (if using), and 1/2 tsp salt. Pulse until smooth, and cilantro has been completely incorporated. Pour dressing on top of the potatoes and stir gently to coat.

  4. Fold in red onion, and additional cilantro. Refrigerate for at least 2 hours to let the flavors meld and dressing soak up in the potatoes. Recipe tastes best made the night before you want to serve!

Recipe Notes

*omit for Whole30