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.
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.
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!
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- 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.
- 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.
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
- 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.
- 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.
- 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.
- 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!
How To Make The Perfect Hard Boiled Eggs
- 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.
- Once ready, drain the hot water and run cold water over the eggs until the shells are cold. They’re ready to peel!
Add whatever you desire to this salad:
- Bell pepper
- Cayenne pepper
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
- Parmesan Garlic Roasted Potatoes
- Roasted Potatoes with Garlic Aioli
- 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
- Greek Herb Red Potato Salad
Looking for more recipes? Follow on…
Tex Mex Potato Salad
- 3/4 cup Ranch dressing
- 3/4 cup light mayonnaise
- 1 chipotle pepper in adobo sauce chopped finely, canned
- 1 small onion chopped
- 1/4 teaspoon salt or to taste
- 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
- 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.
- Most grocery stores should sell chipotle peppers in adobo sauce. If you can’t find it, any canned chiles plus chipotle seasoning will work.
- Nutritional information does not include tortilla chips.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.