Best 2 Tex Mex Potato Salad Recipes

Tex Mex potato salad is a delightful fusion of Mexican and American flavors that creates a vibrant and flavorful dish. This unique salad combines the classic flavors of potato salad with the bold and spicy seasonings of Tex Mex cuisine, resulting in a dish that is both familiar and exciting. Whether you are looking for a side dish for your next barbecue or a new addition to your summer potluck, Tex Mex potato salad is sure to impress with its vibrant colors and delicious taste.

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX POTATO SALAD

Tex-Mex Potato Salad image

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

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 19

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

Steps:

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 stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., 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 sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LAYERED TEX MEX POTATO SALAD

Layered Tex Mex Potato Salad image

For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown

Provided by Lynnda Cloutier

Categories Potato Salads

Number Of Ingredients 16

Ingredients

3 lbs. russet potatoes peeled and sliced 1/4 inch thick
3 tbsp. olive oil, divided
1 pkg. taco seasoning
salt and black pepper
2 jars pickled jalapenos, 12 oz. each
16 oz. sour cream
1/2 cup purchased salsa verde
6 avocados
2 tbsp. minced garlic
2 tbsp. fresh lime juice
2cups thinly sliced iceberg lettuce
1 cup chopped fresh cilantro
1 cup chopped scallions
2 cans sliced black olives, 3.8 oz. each
1 pkg. purchased pico de gallo, drained, 16 oz
2 cups crushed corn chips

Steps:

1. Preheat oven to 450 with a baking sheet inside. Toss potatoes with 2 Tbsp. oil and 2 Tbsp. taco seasoning and season with salt and pepper. Transfer potatoes to hot baking sheet and roast til for tender, 20 minutes.
2. Drain jalapenos, reserving 1/4 cup juice. Pour jalapeno juice over hot potatoes and chill til cool. Mix sour cream, salsa Verde, and 2 Tbsp. taco seasoning.
3. Mash avocados with garlic, then season with salt. Layer potatoes, avocado mixture, jalapenos, and sour cream mixture in large glass bowl. cover and chill til ready to serve
4. Whisk together lime juice, remaining 1 Tbsp. oil and taco seasoning; toss with lettuce, cilantro, scallions and olives. Top salad with lettuce mixture, pico de gallo and corn chips.

Tips:

To save time, use pre-cooked potatoes, whether store-bought or your own homemade batch.
Choose waxy potatoes like Yukon Golds or Red Bliss, which hold their shape well, even when cooked.
For a smoky flavor, grill or roast the potatoes before adding them to the salad.
Use a flavorful mayonnaise-based dressing with a touch of heat, such as a chipotle mayonnaise or a creamy sriracha dressing.
Add other Tex-Mex inspired ingredients like black beans, corn, or diced avocado for a more robust salad.
Top the salad with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice for a finishing touch.

Conclusion:

This Tex-Mex potato salad is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover potatoes, and it's also a great make-ahead dish. Whether you're serving it at a potluck, a picnic, or just for dinner, this salad is sure to be a hit. So next time you're looking for a unique and flavorful potato salad, give this Tex-Mex version a try.