Tex Mex Potato Salad (Print-Friendly Version)
Creamy potatoes mixed with chipotle, black beans and corn for a southwestern twist that pairs perfectly with your favorite grilled mains.
# What You'll Need:
→ For Dressing
01 -
¾ cup ranch dressing
02 -
¾ cup light mayonnaise
03 -
1 chipotle pepper in adobo sauce, chopped finely, canned
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 black beans, canned
09 -
1 cup corn kernels, canned
10 -
1 cup cherry tomatoes, quartered
11 -
2 green onions, chopped
12 -
tortilla chips, optional
# How to Make It:
01 -
In a large saucepan, cover the peeled and cubed potatoes with boiling water. Cook for approximately 15 minutes or until fork-tender. Drain and let cool slightly.
02 -
In a large bowl, combine ranch dressing, light mayonnaise, and finely chopped chipotle pepper. Stir in the chopped onion and season with salt, if necessary.
03 -
Add the cooked potatoes, chopped boiled eggs, black beans, and corn to the bowl with the dressing. Stir gently to coat all ingredients evenly.
04 -
Top with quartered cherry tomatoes and chopped green onions. Cover the bowl with plastic wrap and refrigerate for 6 to 24 hours before serving. Optionally, wait to top with tomatoes and green onions until right before serving.
05 -
Serve chilled with tortilla chips, if desired.
# Additional Tips:
01 -
Most grocery stores sell chipotle peppers in adobo sauce. If unavailable, substitute with canned chilies and chipotle seasoning.