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
Scale
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.
