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Tex Mex Potato Salad

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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.

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

  1. Wash and peel the potatoes, then cut them into bite-sized cubes.
  2. Boil the potatoes in salted water until tender but still firm, about 10-12 minutes. Drain and let cool.
  3. In a bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, salt, and pepper to make the dressing.
  4. In a large bowl, combine the cooled potatoes, corn, black beans, red bell pepper, jalapeño, red onion, and cilantro.
  5. Pour the dressing over the potato mixture and toss gently until well coated.
  6. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
  7. 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

Find it online: https://thefamilycooking.com/tex-mex-potato-salad/