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
- 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
- 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, to taste, for serving
Directions
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, the mayonnaise, and the chopped chipotle pepper.
Step 4 –Stir in the onion and season with the salt.
Step 5 –Add the potatoes, the chopped boiled eggs, the black beans, and the 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 at least 6 hours and up to overnight.
Step 8 –Top the potato salad with the tomatoes and the green onions when ready to serve.
Step 9 –Serve with the tortilla chips.
