Why You’ll Love This Recipe
This Tex Mex Potato Salad brings the best of both worlds—comforting potato salad with the exciting flavors of Mexican cuisine. It’s creamy, crunchy, tangy, and a little spicy, making it an instant crowd-pleaser. Whether you’re serving it alongside grilled meats or as a main for a vegetarian meal, it’s sure to stand out. Plus, it’s easy to make and can be prepared ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet or red potatoes
- Corn kernels (fresh, canned, or frozen)
- Black beans, drained and rinsed
- Red bell pepper, diced
- Jalapeño, finely chopped (optional for heat)
- Red onion, finely chopped
- Fresh cilantro, chopped
- Mayonnaise
- Sour cream
- Lime juice
- Ground cumin
- Chili powder
- Garlic powder
- Salt and pepper to taste
Directions
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- Boil the potatoes in salted water until tender but still firm, about 10-12 minutes. Drain and let cool.
- While the potatoes are cooling, prepare the dressing. In a bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper.
- In a large bowl, combine the cooled potatoes, corn, black beans, red bell pepper, jalapeño, red onion, and cilantro.
- Pour the dressing over the potato mixture and toss gently until well coated.
- Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.
- Taste and adjust seasoning if needed before serving.
Servings and timing
This recipe makes approximately 6-8 servings.
Prep time: 15 minutes
Cook time: 10-12 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes
Variations
- Add crumbled bacon for a smoky, savory element.
- Swap out black beans for pinto beans or chickpeas.
- Use Greek yogurt instead of sour cream for a lighter version.
- Add diced avocado right before serving for a creamy twist.
- Sprinkle cotija cheese or shredded cheddar on top for extra richness.
- Use chipotle powder instead of chili powder for a smoky kick.
- Stir in chopped green onions or scallions for added bite.
Storage/Reheating
Store leftover Tex Mex Potato Salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold or at room temperature. It’s not recommended to freeze this salad, as the texture of the potatoes and dressing may change.
No reheating is necessary—just give it a good stir and serve.
FAQs
What type of potatoes work best for this salad?
Waxy potatoes like red or Yukon golds hold their shape well, but russets can be used for a softer texture.
Can I make this salad ahead of time?
Yes, making it a day in advance enhances the flavor. Just keep it refrigerated.
Is this salad spicy?
It has mild heat, but you can adjust the spice level by adding or omitting the jalapeño and using more or less chili powder.
Can I use canned corn?
Yes, canned or frozen corn works well. Just drain or thaw before using.
How do I keep the potatoes from getting mushy?
Don’t overcook them. Boil just until fork-tender and drain immediately.
Can I make this dairy-free?
Yes, use a plant-based mayo and dairy-free sour cream or yogurt.
What can I serve with Tex Mex Potato Salad?
It pairs well with grilled meats, tacos, or as part of a barbecue spread.
Can I add meat to make it a main dish?
Absolutely. Add grilled chicken, steak, or shrimp for a protein boost.
Is it gluten-free?
Yes, as long as all the ingredients used (like mayo and spices) are gluten-free.
How long does it last in the fridge?
Up to 3 days when stored properly in an airtight container.
Conclusion
Tex Mex Potato Salad is a flavorful, fun, and satisfying dish that takes your standard potato salad to exciting new levels. With its bold spices, hearty textures, and colorful ingredients, it’s the perfect side dish for gatherings or a light main course on busy days. Prepare it in advance, customize it to your taste, and enjoy a fresh spin on a classic favorite.
PrintTex Mex Potato Salad
Tex Mex Potato Salad is a bold and flavorful twist on the classic potato salad, combining tender potatoes with southwestern spices, colorful vegetables, and a creamy dressing. It’s perfect for barbecues, potlucks, or casual meals.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 2 pounds Russet or red potatoes, peeled and cubed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- Boil the potatoes in salted water until tender but still firm, about 10-12 minutes. Drain and let cool.
- In a bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled potatoes, corn, black beans, red bell pepper, jalapeño, red onion, and cilantro.
- Pour the dressing over the potato mixture and toss gently until well coated.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.
Notes
- Use red or Yukon gold potatoes for firmer texture.
- Can be made a day ahead for better flavor.
- For a lighter version, substitute Greek yogurt for sour cream.
- Add diced avocado or shredded cheese for variation.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
