Tex Mex Potato Salad
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.
Servings: 12
Calories: 225kcal
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
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
- 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.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 390mg | Potassium: 479mg | Fiber: 3g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 2mg