Tex-Mex Potato Salad
This Tex-Mex spicy yet savory potato salad is served cool on a warm summer day.
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Tex-Mex Potato Salad
Directions
- In a covered large saucepan cook potatoes with 1/4 teaspoon salt in enough boiling water to cover about 15 minutes or just until potatoes are tender; drain. Cool slightly.
- Meanwhile, for dressing, in a very large bowl combine mayonnaise, ranch dressing, chipotle pepper, and 1/2 teaspoon salt. Stir in celery and onion. Add potatoes, eggs, black beans, and corn; stir gently to coat. Cover and chill for 6 to 24 hours. Garnish with tortilla chips.
Nutrition Facts (Tex-Mex Potato Salad)
- Per serving:
- 300 kcal ,
- 21 g fat
- (4 g sat. fat ,
- 104 mg chol. ,
- 536 mg sodium ,
- 22 g carb. ,
- 3 g fiber ,
- 3 g sugar ,
- 7 g pro.
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Reviews (1)
Anonymous
750 Days Ago
I brought this to a family potluck to go with grilled chicken and dogs, and it was a hit. It can also be a complete, light meal in itself. I recommend adding chopped grape or cherry tomatoes and cilantro (like in the picture) to give it an added freshness. I think next time I will also add some crisp crumbled bacon. Great recipe.