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Lunch Dinner Side Dishes Vegetarian Mexican
4.6 from 5 votes

Tex Mex Potato Salad

Jump to RecipePrintRate
By: Joanna Cismaru •3/30/23 4 Comments

This post may contain affiliate links. Please read my disclosure policy.

Tex Mex Potato Salad – a classic potato salad gone wild. This is what happens when you take your favorite potato salad and add things to it like chipotle peppers, corn and black beans.

ovrhead of a plate full of Tex Mex Potato Salad with tortilla chips
Table of Contents Open
  • Potato Salad
  • What Is Tex Mex?
  • Ingredients
    • Dressing
    • Potato salad
  • Choosing The Right Potatoes
  • How To Make Tex Mex Potato Salad
  • Can’t Find Chipotle In Adobo?
  • How To Make The Perfect Hard Boiled Eggs
  • Other Additions
  • Leftovers
  • Craving More Potato Dishes? Try These Delicious Recipes:
  • Tex Mex Potato Salad
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

I have to admit I don’t make potato salad often but I do love it, especially for summer barbecues, get togethers and potlucks. Not to mention that I love to have the leftovers for lunch, so so good. But this potato salad is special, so get fiesta ready, things are about to get interesting because we’re kicking it up a notch.

Potato Salad

This side dish originated in Germany and I’m ever so thankful that it’s become such a world wide renowned side dish! It’s a great blank canvas for tons of flavor which is why I took so much liberty with creating a Tex Mex flavor sensation in or dear little side dish today.

What Is Tex Mex?

It’s also known as Mexican American cuisine, it was originated in Texas and combines all those fresh lively flavors that we associate with Mexican cuisine. But it combines all the rich huge portions that we know and love from Texas. Overall this dish is one I encourage you to have some fun with, so let’s get cookin!

Ingredients

Dressing

  • Ranch – We’re using this dressing today to pack lots of creaminess and a big wallop of flavor.
  • Mayo – I used light may today for all that creaminess with less fat.
  • Chipotle in Adobo Sauce – this is gold right here, it will give you the best flavor ever. All you need is a bit, but this ingredient is what makes this salad, in my opinion.
  • Onion – You want to use a small onion, any kind you’d prefer diced up fine to incorporate smoothly into our dressing.
  • Salt – To season our dressing, so elemental for achieving the great flavor we’re looking for.

Potato salad

  • Potatoes – Peeled and cubed up. If you want some info on which potatoes to choose I’ve included some info below.
  • Eggs – hard boiled and coarsely chopped.
  • Beans – Black beans, straight from the can.
  • Veggies – Cherry tomatoes, halved, and corn.
  • Garnish – Chopped green onion and tortilla chips.
overhead of a blue plate of Tex Mex Potato Salad with a fork and tortilla chips

Choosing The Right Potatoes

  • Be sure to use a waxier potato to ensure it soaks up all that dressing, other potato varieties can leak water and result in a runny dressing.
  • Salt your water while the potatoes boil. Just like pasta, potatoes soak up the salt and add some flavor to our dish.

How To Make Tex Mex Potato Salad

  1. Prep the spuds: Cook the potatoes in a large saucepan, covered in enough boiling water, for about 15 minutes or until fork tender. Drain them and let them cool slightly.
  2. Combine the dressing: While the potatoes are cooking you can prepare the dressing. In a very large bowl, combine the ranch dressing, mayo and the chopped chipotle pepper. Stir in the onion and season with a bit of salt if necessary.
  3. Assemble the salad: To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to make sure all the ingredients are coated in the dressing. Top with cherry tomatoes and green onions. Cover the bowl with plastic wrap and chill for 6 to 24 hours before serving. When ready to serve top with tomatoes and green onions.
  4. Serve: Serve with tortilla chips, if preferred.

Can’t Find Chipotle In Adobo?

Most grocery stores should sell chipotle peppers in adobo sauce. If you can’t find it, any canned chiles plus chipotle seasoning will work!

a plate full of Tex Mex Potato Salad with tortilla chips

How To Make The Perfect Hard Boiled Eggs

  1. Put up a pot of water to boil. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Bring the water to a boil over medium heat and let eggs cook for 9 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
  2. Once ready, drain the hot water and run cold water over the eggs until the shells are cold. They’re ready to peel!

Other Additions

Add whatever you desire to this salad:

  • Chicken
  • Olives
  • Dill
  • Parsley
  • Peas
  • Carrots
  • Bell pepper
  • Cayenne pepper
  • Capers

Leftovers

You can store this in an airtight container in the fridge for 3 – 4 days. This dish does not freeze well so I don’t recommend storing it that way as the eggs and the mayo based sauce will separate when thawed.

Craving More Potato Dishes? Try These Delicious Recipes:

  • Roasted Potatoes with Garlic Sauce
  • Classic Potato Salad
  • Ranch Pork Chops And Potatoes Sheet Pan Dinner
  • One Pan Roasted Honey Orange Chicken And Potatoes
  • Roasted Fingerling Potatoes
  • Loaded Scalloped Potatoes
  • Potatoes Au Gratin
  • German Potato Salad
  • Beef Salad (Salata de Boeuf)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of tex mex potato salad on a serving platter surrounded by tortilla chips
4.60 from 5 votes

Tex Mex Potato Salad

Prep 20 minutes minutes
Cook 15 minutes minutes
Total 35 minutes minutes
12
Rate Recipe Print Recipe
Tex Mex Potato Salad – a classic potato salad gone wild. This is what happens when you take your favorite potato salad and add things to it like chipotle peppers, corn and black beans.
Prevent your screen from going dark

Ingredients

For Dressing

  • ¾ cup Ranch dressing
  • ¾ cup light mayonnaise
  • 1 chipotle pepper in adobo sauce (chopped finely, canned)
  • 1 small onion (chopped)
  • ¼ teaspoon salt (or to taste)

For Salad

  • 2 pound potatoes (peeled and cubed)
  • 6 large eggs (hard-boiled, coarsely chopped)
  • 1 cup black beans (canned)
  • 1 cup corn kernels (canned)
  • 1 cup cherry tomatoes (quartered)
  • 2 green onions (chopped)
  • tortilla chips (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the potatoes in a large saucepan, covered in enough boiling water, for about 15 minutes or until fork tender. Drain them and let them cool slightly.
  • While the potatoes are cooking you can prepare the dressing. In a very large bowl, combine the ranch dressing, mayo and the chopped chipotle pepper. Stir in the onion and season with a bit of salt if necessary.
  • To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to make sure all the ingredients are coated in the dressing.
  • Top with cherry tomatoes and green onions. Cover the bowl with plastic wrap and chill for 6 to 24 hours before serving. You can wait to top with tomatoes and green onions until ready to serve.
  • Serve with tortilla chips, if preferred.

Notes

  1. Most grocery stores should sell chipotle peppers in adobo sauce. If you can’t find it, any canned chiles plus chipotle seasoning will work.
  2. Nutritional information does not include tortilla chips.

Nutrition Information

Serving: 1servingCalories: 225kcal (11%)Carbohydrates: 22g (7%)Protein: 7g (14%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 99mg (33%)Sodium: 390mg (17%)Potassium: 479mg (14%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 261IU (5%)Vitamin C: 19mg (23%)Calcium: 37mg (4%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of tex mex potato salad on a serving platter surrounded by tortilla chips

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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4 Comments
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Sue
Sue
Posted: 7 years ago

5 stars
Hi
I live in new Zealand, and love your quick and easy recipes, so much so that I have ordered your book.
I was hoping you could explain what ranch dressing is, as it is in a few recipes and I need to try and find a NZ equivalent!
Many thanks
Sue

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue
Posted: 7 years ago

Ranch dressing is a salad dressing made with buttermilk, salt, garlic, onion, herbs and spices mixed into a sauce based on mayo. There must be an equivalent, you will find it with all the salad dressings.

0
Reply
amy boeru
amy boeru
Posted: 7 years ago

5 stars
You don’t wish that as badly as I do! 🙁
I found you on accident one day and I am so glad I did! I am married to a Romanian man from Transylvania who dies of joy when I tell him I am making one of your recipes. THANK YOU SO MUCH.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  amy boeru
Posted: 7 years ago

My pleasure!!!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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