logo
🇺🇸 America's Top Recipes 🇺🇸

Tex-Mex Potato Salad

VegetarianEasyApps & Snacks

Time: 6 hours 35 minutes

Yield: 12 servings

recipe image

About

Bring some south of the border flavor to this beloved barbecue side dish. Tex-Mex Potato Salad is also made with eggs for a dash of extra protein. But what really makes it sing is the spicy dressing made with chipotle pepper. Tex-Mex Potato Salad can even be used as a dip with tortilla chips.

Recommended Articles

Ingredients

  • 2 pounds potatoes, peeled and cubed
  • 3/4 cup ranch dressing
  • 3/4 cup light mayonnaise
  • 1 chipotle pepper in adobo sauce, chopped finely
  • 1 small onion, chopped
  • 1/4 teaspoon salt, or to taste
  • 6 large eggs, hard-boiled and coarsely chopped
  • 1 cup canned black beans
  • 1 cup canned corn kernels
  • 1 cup cherry tomatoes, quartered
  • 2 green onions, chopped
  • tortilla chips, optional, to taste, for serving

Directions

Step 1 -Cook the potatoes in a large saucepan filled with boiling water, making sure they are totally covered, until fork-tender, about 15 minutes.

Step 2 -Drain them and let them cool slightly.

Step 3 -While the potatoes are cooking, in a very large bowl, combine the ranch dressing, the mayonnaise, and the chopped chipotle pepper.

Step 4 -Stir in the onion and season with the salt.

Step 5 -Add the potatoes, the chopped boiled eggs, the black beans, and the corn to the bowl with the dressing.

Step 6 -Stir gently to make sure all the ingredients are coated in the dressing.

Step 7 -Cover the bowl with plastic wrap and chill for at least 6 hours and up to overnight.

Step 8 -Top the potato salad with the tomatoes and the green onions when ready to serve.

Step 9 -Serve with the tortilla chips.

Explore More Favorites