Tex Mex Potato Salad Simples Recipe Ever: Potato Salad with a Tex-Mex twist is a traditional potato salad with a twist. When you take your favourite potato salad and add ingredients to it, such as chipotle peppers, corn and black beans, you end up with something like this.
Tex Mex Potato Salad Simples Recipe Ever
Ingredients
- ¾ cup Ranch dressing
- ¾ cup light mayonnaise
- 1 chipotle pepper in adobo sauce (chopped finely, canned)
- 1 small onion (chopped)
- ¼ teaspoon salt (or to taste)
- 2 pound potatoes (peeled and cubed)
- 6 large eggs (hard-boiled, coarsely chopped)
- 1 cup black beans (canned)
- 1 cup corn kernels (canned)
- 1 cup cherry tomatoes (quartered)
- 2 green onions (chopped)
- tortilla chips (optional)
Instructions
It is recommended that the potatoes be cooked in a big saucepan that is covered with an adequate amount of boiling water for around fifteen minutes, or until they are readily punctured with a fork before serving. Once you have drained them, let them to cool down in a gentle manner.
It is possible to make the dressing while the potatoes are still in the process of being cooked with the potatoes. The ranch dressing, mayonnaise, and the chipotle pepper that has been diced should be combined in a very big bowl and then stirred together carefully. Once the onion has been incorporated, a pinch of salt should be added, and if it is required, the mixture should be mixed.
It is necessary to add the potatoes, the hard-boiled eggs that have been chopped, the black beans and the corn kernels to the dish that already contains the dressing. By giving the dressing a light swirl, you can ensure that all of the components are evenly coated with the dressing.
It is recommended that green onions and cherry tomatoes be dispersed over the top. Before serving, place the bowl in the refrigerator for three to twenty-four hours after wrapping it in plastic wrap and placing it in the refrigerator. You can put off topping the dish with tomatoes and green onions until you are ready to serve it. This will allow you to be more prepared. Additionally, if you would like, you can serve this dish with tortilla chips.
Also See:
Healthy Creamy Polenta Recipe Step By Step Guide
Tips
Cook the potatoes in a large saucepan, covered with sufficient boiling water, for approximately fifteen minutes, or until they are tender enough to be pierced with a fork. After draining them, let them to gently cool off. After the potatoes have finished cooking, you may begin preparing the dressing by combining the ingredients.
Take a very large bowl and mix together the ranch dressing, mayonnaise, and the chipotle pepper that has been diced. The onion should be stirred in, and if necessary, a little bit of salt should be added. The potatoes, the chopped hard-boiled eggs, the black beans and the corn should be added to the bowl that contains the dressing.
Make sure that all of the ingredients are evenly covered in the dressing by giving it a little stir. Cherry tomatoes and green onions should be sprinkled on top. Wrap the bowl in plastic wrap and place it in the refrigerator for three to twenty-four hours before serving. On the day that you are ready to serve, garnish with tomatoes and green onions. If you choose, you can serve this dish with tortilla chips.
Nutrition
- Serving: 1serving
- Calories: 225kcal (11%)
- Carbohydrates: 22g (7%)
- Protein: 7g (14%)
- Fat: 13g (20%)
- Saturated Fat: 2g (13%)
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 3g
- Trans Fat: 0.02g
- Cholesterol: 99mg (33%)
- Sodium: 390mg (17%)
- Potassium: 479mg (14%)
- Fiber: 3g (13%)
- Sugar: 3g (3%)
- Vitamin A: 261IU (5%)
- Vitamin C: 19mg (23%)
- Calcium: 37mg (4%)
- Iron: 2mg (11%)
