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.
Ingredients
• 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 servingDirections
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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