Margaritaville Potato Salad

by Phoebe Green
Margaritaville Potato Salad

I wanted to add pickles into my potato salad; that’s why I did! And to be fair, it tasted great! So here is the Margaritaville Potato Salad you should try!

I hope you like the recipe-it’s fun to make and wonderful to eat, plus it looks great served in margarita glasses! Cheers!

Margaritaville Potato Salad

Margaritaville Potato Salad

Phoebe GreenPhoebe Green
I love potato salad that's why I have a lot of renditions for it. Recently, I made this Margaritaville Potato Salad and it instantly became a favorite!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 335 kcal


Potato Salad Ingredients

  • 1 ½ pounds fingerling potatoes sliced into ½-inch slices with skins on
  • 2 teaspoons table salt
  • 1 tablespoon olive oil
  • ¼ teaspoon chilli powder
  • ¼ teaspoon sea salt
  • teaspoon black pepper
  • 5 mediun pickles drained (reserve 2 tablespoons liquid for potatoes)
  • 2 stalks green onions white and green parts, chopped
  • 2 stalks celery finely chopped
  • 3 mini red bell peppers seeded and finely chopped
  • 1 small bunch cilantro chopped – approximately ¼ cup chopped
  • 2 ½ -ounce can black olives slice, drained

Dressing Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons margarita mix bottled non-alcoholic
  • ¼ cup olive oil
  • ¼ teaspoon celery salt
  • teaspoon Creole seasoning
  • 1 teaspoon sea salt
  • teaspoon black pepper
  • 1 small lime juice


  • Place potato slices in a 3-quart saucepan and cover with cold water 2 inches above potatoes. Add salt, cover and cook on high heat until it boils. Reduce heat to medium-high, uncover and continue cooking 14 to 17 minutes, or until potatoes are fork-tender.
  • Add chilli powder, sea salt and black pepper into a bowl. Continue to cook an additional 1 minute, stirring.
  • Drain the cooked potatoes and place them in a large bowl. Pour the reserved pickle juice over the potatoes and stir gently. Add the pickles, green onions, celery, red bell peppers, cilantro and black olives; Stir gently to mix.
  • Make the dressing by combing all dressing ingredients in a medium bowl and whisk until smooth. Pour over potato salad ingredients in the bowl and toss well.
  • To serve, cut 1 lime into 6 wedges and rub each wedge onto the rims of 6 margarita glasses. Sprinkle Creole seasoning into a medium plate and dip rims of glasses into seasoning to coat evenly. Spoon 6 equal servings of potato salad into Creole seasoned rimmed glasses. Spear 1 mini red bell pepper and 1 okra piece onto each toothpick and stick into potato salad. Slice the remaining lime into 6 1/4-inch slices and cut each halfway so it can hang on the rim of each glass.


Calories: 335kcalCarbohydrates: 24gProtein: 3gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 1678mgPotassium: 547mgFiber: 3gSugar: 2gVitamin A: 301IUVitamin C: 26mgCalcium: 32mgIron: 1mg

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