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Tex-Mex Potato Salad

Name: Tex-Mex Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings.
Cuisine: North America, Southwest
Ingredients: 2 medium ears sweet corn; 1 large sweet red pepper; 2 pounds small red potatoes; 1 medium ripe avocado, peeled and cubed; 1 cup grape tomatoes, halved; 2 green onions, cut into 1/2-inch slices; 1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt; 1/4 cup reduced-fat mayonnaise; 1/4 cup salsa; 2 tablespoons lime juice; 1 tablespoon red wine vinegar; 2 teaspoons chopped pickled jalapeno slices; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; Dash cayenne pepper; Fresh cilantro leaves

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Total Time

Prep: 20 min. Cook: 20 min. + chilling

Makes

12 servings

Updated: Nov. 15, 2023

I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas

$Tex-Mex Potato Salad$

Tex-Mex Potato Salad Recipe photo by Taste of Home

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Ingredients

2 medium ears sweet corn
1 large sweet red pepper
2 pounds small red potatoes
1 medium ripe avocado, peeled and cubed
1 cup grape tomatoes, halved
2 green onions, cut into 1/2-inch slices
1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup salsa
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons chopped pickled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash cayenne pepper
Fresh cilantro leaves

Directions

Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stem and seeds. Cut pepper into 1/2-in. pieces. Cut corn from cobs; set aside.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add roasted red pepper and corn, avocado, tomatoes and green onions.
Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos, salt and seasonings in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve sprinkled with fresh cilantro leaves.

Nutrition Facts

3/4 cup: 120 calories, 4g fat (1g saturated fat), 2mg cholesterol, 168mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Tex-Mex Potato Salad

Ingredients

Directions

Nutrition Facts

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