Tex Mex Potato Salad (Printer-Friendly Layout)
Creamy potatoes tossed with chipotle, black beans and corn for a zesty southwestern twist on a classic side dish.
# Ingredients You'll Need:
→ For Dressing
01 -
¾ cup Ranch dressing
02 -
¾ cup light mayonnaise
03 -
1 chipotle pepper in adobo sauce, canned, finely chopped
04 -
1 small onion, chopped
05 -
¼ teaspoon salt, or to taste
→ For Salad
06 -
2 pounds potatoes, peeled and cubed
07 -
6 large eggs, hard-boiled, coarsely chopped
08 -
1 cup canned black beans
09 -
1 cup canned corn kernels
10 -
1 cup cherry tomatoes, quartered
11 -
2 green onions, chopped
12 -
Tortilla chips (optional, for serving)
# Step-by-Step Instructions:
01 -
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.
02 -
While the potatoes are cooking, prepare the dressing. In a very large bowl, combine the ranch dressing, mayonnaise and the chopped chipotle pepper. Stir in the onion and season with salt if necessary.
03 -
To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to ensure all ingredients are coated in the dressing.
04 -
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 add tomatoes and green onions until ready to serve if preferred.
05 -
Serve with tortilla chips, if desired.
# Extra Tips and Tricks:
01 -
Most grocery stores should sell chipotle peppers in adobo sauce. If you can't find it, any canned chiles plus chipotle seasoning will work.