If you’re looking to wow your friends and family with a dish that bursts with flavor, color, and texture, this Tex-Mex Potato Salad Recipe will become your new go-to! It takes the classic potato salad and infuses it with vibrant Southwestern flair, combining creamy avocado, spicy jalapenos, fresh corn, and zesty lime for a salad that is both satisfying and completely addictive. Every bite delivers a perfect balance of smoky, tangy, and mildly spicy notes that make it an ideal side for any gathering or a bold twist on a picnic favorite.
Ingredients You’ll Need
This Tex-Mex Potato Salad Recipe calls for simple, fresh ingredients that come together effortlessly, each adding its own unique touch—whether it’s the tender potatoes, creamy avocado, or punchy taco seasoning. Here’s what you’ll gather before diving into this delicious adventure.
- 2 lb small red potatoes: Their waxy texture holds up beautifully after cooking, giving you a perfect bite every time.
- 1 cup corn kernels: Adds a burst of sweetness and a lovely crunch that contrasts with the creamy elements.
- 1 large red bell pepper, chopped: Brings vibrant color and a mild, sweet flavor that brightens the dish.
- 1 cup grape tomatoes, halved: Juicy and slightly tangy, these add freshness and extra color appeal.
- 1 medium avocado, chopped: Adds creaminess and a buttery richness that balances the spicy jalapenos.
- 3 Tbsp pickled jalapeno slices, chopped: For a zesty kick that wakes up your taste buds without overpowering.
- 2 chopped green onions: Provide a mild onion flavor and a touch of crunch.
- ¼ cup sour cream: Gives the salad its creamy base with a slight tang.
- ¼ cup mayonnaise: Adds richness, making the salad smooth and luscious.
- 2 Tbsp lime juice: The bright acidity cuts through the richness and enhances all the flavors.
- ¼ cup salsa: Infuses the salad with smoky, seasoned notes that lift the whole dish.
- 1 Tbsp taco seasoning: Packs in those signature Tex-Mex spices that define the salad’s flavor profile.
- 1 Tbsp red wine vinegar: A dash of tanginess that balances the creaminess and spices perfectly.
How to Make Tex-Mex Potato Salad Recipe
Step 1: Cook the Potatoes
Start by giving your red potatoes a good wash, then place them whole into a large pot and cover them with cold water. Bring this to a boil over medium-high heat, then reduce to medium-low and cook for about 10 to 12 minutes. You’re aiming for potatoes tender enough to pierce easily with a fork, but firm enough to hold their shape once cut. Drain the water and let the potatoes cool before halving them—this keeps your salad from turning mushy.
Step 2: Prepare the Dressing
While the potatoes are cooling, whisk together the creamy base in a large bowl. Combine mayonnaise, sour cream, salsa, freshly squeezed lime juice, taco seasoning, and red wine vinegar. The mix of this tangy and spicy dressing is what truly makes this Tex-Mex Potato Salad Recipe special—it melds all the flavors together beautifully. Don’t forget to season with kosher salt and black pepper to taste.
Step 3: Mix in the Veggies and Potatoes
Once the potatoes have cooled to room temperature, add them to your bowl along with the corn kernels, chopped red bell pepper, juicy grape tomatoes, creamy avocado, pickled jalapenos, and fresh green onions. Stir gently but thoroughly to ensure every bite is packed with a little bit of everything. The colors, textures, and flavors come together at this stage to create a salad that’s as beautiful as it is delicious.
Step 4: Chill and Set
Cover your bowl with plastic wrap and pop the salad into the fridge for at least an hour before serving. This resting time lets the flavors mingle and deepen, making each forkful even tastier. Trust me, the cool, well-blended salad is the perfect partner for any warm-weather BBQ or casual weeknight supper.
How to Serve Tex-Mex Potato Salad Recipe
Garnishes
To up your presentation game, sprinkle freshly chopped cilantro over the top for a pop of green and fresh aroma. A scattering of extra jalapeno slices adds visual appeal and a spice boost for those who crave a little extra heat. A squeeze of fresh lime juice right before serving brightens everything up and highlights the zesty notes in the salad.
Side Dishes
This Tex-Mex Potato Salad Recipe pairs wonderfully with grilled chicken, carne asada, or even crispy fish tacos for a complete Tex-Mex feast. It’s also a fantastic accompaniment to classic BBQ fare like ribs, burgers, or veggie skewers, adding a fresh, creamy contrast to smoky meats and smoky charred vegetables.
Creative Ways to Present
If you want to add a fun twist, serve the salad in hollowed-out bell pepper halves or mini cast-iron skillets for sharing. For a party, layer it into clear glasses with crushed tortilla chips for a lively Tex-Mex parfait effect. Either way, it’s a show-stopping dish that will have everyone asking for your secret recipe.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more fully after some time, so it can taste even better the next day. Just give it a gentle stir before serving to redistribute any dressing that may have settled.
Freezing
This salad isn’t ideal for freezing because the texture of the potatoes and avocado changes when thawed. For best results, enjoy your Tex-Mex Potato Salad Recipe fresh or refrigerated, rather than frozen.
Reheating
This salad is best served chilled or at room temperature, so reheating isn’t recommended. Instead, take it out of the fridge a bit before serving to let it lose some of its chill and let the flavors shine through.
FAQs
Can I use different potatoes for this Tex-Mex Potato Salad Recipe?
Absolutely! While red potatoes hold their shape well, you can also use Yukon Golds for their buttery texture or fingerlings if you want a more rustic look. Just avoid starchy potatoes like Russets, as they can become mushy.
How spicy is this salad?
The pickled jalapenos add a mild to moderate heat that complements the creamy ingredients nicely. If you prefer less spice, reduce the jalapenos or omit them entirely. You can always add more later if you want an extra kick.
Can I make this salad vegan?
Yes, simply substitute the sour cream and mayonnaise with vegan alternatives. The rest of the ingredients are naturally plant-based, making it easy to tailor this Tex-Mex Potato Salad Recipe to your preferences.
What can I substitute for salsa in the dressing?
If you don’t have salsa on hand, try swapping in a mixture of tomato purée and a pinch of smoked paprika to replicate that smoky flavor. You could also use pico de gallo for a fresher, chunkier texture.
Is this salad gluten-free?
Yes, this Tex-Mex Potato Salad Recipe is naturally gluten-free, as long as your taco seasoning and salsa do not contain hidden gluten ingredients. Always double-check packaged items to be sure.
Final Thoughts
This Tex-Mex Potato Salad Recipe is the perfect way to brighten up any meal with vibrant colors and bold flavors. Whether you’re hosting a backyard BBQ or just craving a fresh twist on a classic side, this salad brings warmth, a little spice, and a lot of love to the table. Give it a try—you might just find it stealing the show at your next gathering!
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Tex-Mex Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
A vibrant and creamy Tex-Mex Potato Salad featuring tender red potatoes tossed with fresh corn, bell peppers, avocado, and a zesty, seasoned dressing made with sour cream, mayonnaise, salsa, and taco seasoning. Perfect for summer cookouts or casual meals with a spicy Southwestern twist.
Ingredients
Vegetables
- 2 lb small red potatoes
- 1 cup corn kernels
- 1 large red bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 medium avocado, chopped
- 2 chopped green onions
- 3 Tbsp pickled jalapeno slices, chopped
Dressing
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup salsa
- 2 Tbsp lime juice
- 1 Tbsp taco seasoning
- 1 Tbsp red wine vinegar
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook the Potatoes: Place red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10-12 minutes until potatoes are fork-tender. Drain and cut the potatoes in half. Set aside to cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, salsa, lime juice, taco seasoning, and red wine vinegar. Season the dressing with kosher salt and black pepper to taste.
- Combine Ingredients: Add the cooled potatoes, corn kernels, chopped red bell peppers, avocado, halved grape tomatoes, green onions, and chopped pickled jalapenos to the bowl with the dressing. Gently stir until all ingredients are evenly coated.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate until ready to serve, allowing the flavors to meld together.
Notes
- For best flavor, allow the salad to chill for at least 1 hour before serving.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- If you prefer less heat, reduce the amount of pickled jalapenos or omit them entirely.
- Use fresh corn if in season by boiling or grilling and cutting kernels off the cob.
- Gently toss avocado in lime juice to prevent browning before mixing.
