Side Dishes

Tex-Mex Potato Salad

Posted: August 2

Time: 6 hours 35 minutes

Yield: 12 servings

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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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