Tex-Mex Potato Salad
Time: 6 hours 35 minutes
Yield: 12 servings
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.
Cook the potatoes in a large saucepan filled with boiling water, making sure they are totally covered, until fork-tender, about 15 minutes.
Drain them and let them cool slightly.
While the potatoes are cooking, in a very large bowl, combine the ranch dressing, mayonnaise, and the chopped chipotle pepper.
Stir in the onion and season with salt.
Add the potatoes, chopped boiled eggs, black beans, and corn to the bowl with the dressing.
Stir gently to make sure all the ingredients are coated in the dressing.
Cover the bowl with plastic wrap and chill for 6 -24 hours before serving.
Wait to top the salad with the tomatoes and green onions until ready to serve.
Serve with tortilla chips.