Spicy Corn & Feta Potato Salad

Why you’ll love this recipe

• Packed with flavour – Jalapeños, tangy lime, salty feta and sweetcorn make every bite delicious.
• Easy to make – Most of the cooking is simply roasting the potatoes, while the dressing comes together in minutes.
• Perfect for summer – Serve it alongside BBQ food, grilled meats, canned fish or simply enjoy it on its own.
• Easy to customise – Make it more or less spicy, char the corn or add your favourite salad ingredients.

Is This Recipe Healthy?

This potato salad is a great option when you want something that feels indulgent but is still made with plenty of simple, wholesome ingredients. Potatoes provide carbohydrates for energy, while the feta and yoghurt add some protein and calcium. Sweetcorn contributes fibre and a range of vitamins and minerals, and the jalapeño, spring onion and lime add extra flavour without needing lots of additional ingredients.

The creamy dressing is made with a combination of yoghurt and mayonnaise, so you get a rich, creamy texture without needing a large amount of mayonnaise. 

For an even higher-protein version, make sure to use a high-protein yoghurt in the dressing.

Key tips / guidance

Get the potatoes crispy. Make sure the potatoes are spread out in a single layer on a large, shallow baking tray. If they’re too crowded, they’ll steam rather than roast and won’t get as crispy.

Don’t skimp on the oil. You don’t need loads, but enough olive oil helps the potatoes become golden and crisp.

Char the corn for extra flavour. This step is optional, but quickly cooking the sweetcorn in a hot, dry frying pan gives it slightly charred edges and adds a delicious smoky flavour.

Adjust the spice. The sriracha and jalapeño give this potato salad a nice kick. Use less sriracha or leave out some of the jalapeño if you prefer a milder flavour.

Ingredients

Potatoes

Use any type you want! 

Sweetcorn

Sweetcorn adds sweetness and texture. You can use tinned or fresh sweetcorn. Charring it in a frying pan is optional but highly recommended.

Feta

Feta adds a salty, creamy contrast to the sweetcorn and spicy dressing.

Yoghurt and mayonnaise

This combination creates a creamy dressing that's lighter and fresher than using mayonnaise alone.

Sriracha, chilli powder and jalapeño

These bring the heat. You can adjust the quantities depending on how spicy you like your food.

Lime and balsamic vinegar

Lime juice adds freshness and acidity, while a little balsamic vinegar adds depth to the dressing.

Herbs and seasonings

Garlic powder, dried oregano, cumin seeds, spring onion, flaky sea salt and black pepper add plenty of flavour to the potatoes and finished salad.

Step by step instructions

1. Roast the potatoes

Preheat the oven to 210c fan.

Add the cubed potatoes to a large, shallow baking tray and drizzle with extra virgin olive oil. Season with garlic powder, dried oregano, cumin seeds and flaky sea salt, then toss well until evenly coated.

Roast for around 25 minutes, or until the potatoes are golden and crisp on the outside and tender in the centre.

2. Make the spicy dressing

While the potatoes are roasting, add the yoghurt, mayonnaise, chilli powder, sriracha, lime juice and balsamic vinegar to a small bowl.

Mix until smooth, then season with salt and pepper to taste. Add a little extra sriracha if you want more heat.

3. Char the sweetcorn

This step is optional, but it adds a lovely smoky flavour.

Place a large frying pan over a high heat. Once hot, add the sweetcorn and cook until slightly charred, stirring regularly to prevent it from burning.

4. Assemble the potato salad

Add the roasted potatoes to a large bowl. Add the feta, sweetcorn, chopped spring onion and jalapeño.

Pour over the creamy sriracha dressing and gently toss everything together until well coated.

Serve immediately, or allow it to cool slightly before serving.

Substitutions

Potatoes: Baby potatoes, new potatoes or regular potatoes can all work here.

Feta: Try crumbled goat's cheese or another salty, crumbly cheese instead.

Yoghurt: Greek yoghurt works particularly well and will give you a thicker, creamier dressing. For a dairy-free version, use a dairy-free yoghurt (and omit the feta!). 

Sweetcorn: Fresh or tinned sweetcorn can both be used.

Sriracha: Use another hot sauce if you don't have sriracha. You can also reduce the amount or leave it out for a milder potato salad.

Jalapeño: Leave it out if you don't want too much heat.

How to store/use leftovers

Store leftover potato salad in an airtight container in the fridge for up to 3 days.

The potatoes will soften once they're coated in the dressing, but the salad is still delicious cold or at room temperature.

What to eat with

This potato salad makes a great side dish for:

• BBQs and grilled food
• Burgers
• Grilled chicken
• Salmon or other fish (canned fish is great too!)
• Eggs (fried or boiled would both be great)
• Halloumi
• Sausages
• A simple green salad

FAQ

Can I make this potato salad less spicy?

Absolutely. Reduce the sriracha, chilli powder and jalapeño to suit your taste. You can also leave out the jalapeño completely for a milder version.

Do I have to char the sweetcorn?

No! It’s completely optional. The salad is still delicious with regular sweetcorn, but charring it adds a lovely smoky flavour.

Can I make this potato salad without mayonnaise?

Yes. Simply replace the mayonnaise with extra yoghurt. Greek yoghurt will give you a particularly creamy dressing.

Can I serve this potato salad cold?

Yes. It can be served warm, at room temperature or chilled.