Tex-Mex Potato Salad

Posted: August 2

Time: 6 hours 35 minutes

Yield: 12 servings

recipe image

Bring some south of the border flavor to this beloved barbecue side dish. Tex-Mex Potato Salad is also made with eggs for a dash of extra protein. But what really makes it sing is the spicy dressing made with chipotle pepper. Tex-Mex Potato Salad can even be used as a dip with tortilla chips.


• 2 pounds potatoes, peeled and cubed For the dressing: • 3/4 cup ranch dressing • 3/4 cup light mayonnaise • 1 chipotle pepper in adobo sauce, chopped finely • 1 small onion, chopped • 1/4 teaspoon salt, or to taste For the salad: • 6 large eggs, hard-boiled and coarsely chopped • 1 cup canned black beans • 1 cup canned corn kernels • 1 cup cherry tomatoes, quartered • 2 green onions, chopped • tortilla chips, optional, for serving


Step 1

Cook the potatoes in a large saucepan filled with boiling water, making sure they are totally covered, until fork-tender, about 15 minutes.

Step 2

Drain them and let them cool slightly.

Step 3

While the potatoes are cooking, in a very large bowl, combine the ranch dressing, mayonnaise, and the chopped chipotle pepper.

Step 4

Stir in the onion and season with salt.

Step 5

Add the potatoes, chopped boiled eggs, black beans, and corn to the bowl with the dressing.

Step 6

Stir gently to make sure all the ingredients are coated in the dressing.

Step 7

Cover the bowl with plastic wrap and chill for 6 -24 hours before serving.

Step 8

Wait to top the salad with the tomatoes and green onions until ready to serve.

Step 9

Serve with tortilla chips.

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