Best 2 Tex Mex Potato Salad Recipes

Tex-Mex potato salad is a delicious and versatile side dish that is perfect for any occasion. It's made with simple ingredients like potatoes, eggs, mayonnaise, and celery, but the addition of Tex-Mex spices and flavors gives it a unique and flavorful twist. This recipe is easy to follow and can be made in just a few minutes, making it a great option for busy weeknights or potlucks. In addition to the classic Tex-Mex potato salad recipe, this article also includes variations for a spicy version, a vegetarian version, and a vegan version. So, whether you're looking for a classic side dish or something with a little more kick, you're sure to find a Tex-Mex potato salad recipe in this article that you'll love.

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:

Boil the potatoes until tender: Overcooking the potatoes will make them mushy, so be careful not to overcook them. You can check if they are done by piercing them with a fork. If the fork goes through easily, the potatoes are done.
Don't overcook the vegetables: The vegetables should be cooked until crisp-tender, not mushy. Overcooking them will make them lose their flavor and texture.
Use a variety of colors and textures: This will make your salad more visually appealing and interesting to eat. Some good options include red bell pepper, green onions, black beans, and corn.
Don't be afraid to experiment: There are many different ways to make Tex-Mex potato salad. Feel free to add your own favorite ingredients or vary the amounts of the ingredients listed in the recipe.
Serve the salad chilled: This will help the flavors to meld together and make the salad more refreshing.

Conclusion:

Tex-Mex potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can also be made ahead of time. The next time you are looking for a new and exciting potato salad recipe, give Tex-Mex potato salad a try. You won't be disappointed!