If you’re craving a fresh twist on a classic side dish, this Tex-Mex Potato Salad Recipe is going to be your new go-to. Combining the comforting heartiness of tender red potatoes with vibrant, zesty flavors from pickled jalapenos, lime, and taco seasoning, this salad brings a fiesta to every bite. It’s perfect for summer barbecues, casual dinners, or whenever you want to brighten up the table with a dish that’s both satisfying and exciting. Trust me, once you try this Tex-Mex Potato Salad Recipe, it’ll become a staple in your recipe collection.
Ingredients You’ll Need
Getting this Tex-Mex Potato Salad Recipe just right is all about balancing simple ingredients that each play a crucial role. From the creamy avocado to the tangy salsa, every addition contributes to a colorful, flavorful delight you’ll want to dive into again and again.
- 2 lb small red potatoes: These hold their shape well and provide a smooth, creamy texture when cooked.
- 1 cup corn kernels: Adds a natural sweetness and delightful crunch contrast.
- 1 large red bell pepper, chopped: Brings a pop of color and a crisp, fresh bite.
- 1 cup grape tomatoes, halved: Their juiciness adds brightness and a subtle tang.
- 1 medium avocado, chopped: Creamy richness that perfectly complements the zesty elements.
- 3 Tbsp pickled jalapeno slices, chopped: Packs a pleasant spicy kick without overwhelming the dish.
- 2 chopped green onions: For a mild onion flavor and a bit of crunch.
- ¼ cup sour cream: Balances flavors with its cool creaminess.
- ¼ cup mayonnaise: Helps bind everything together into a luscious dressing.
- 2 Tbsp lime juice: Adds fresh citrus brightness that lifts the entire salad.
- ¼ cup salsa: Brings authentic Tex-Mex flavor and a touch of spice.
- 1 Tbsp taco seasoning: The key seasoning that ties all the flavors together.
- 1 Tbsp red wine vinegar: Adds acidity to balance richness and enhance freshness.
How to Make Tex-Mex Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing the small red potatoes in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat, then reduce to medium-low to simmer. Cook for 10 to 12 minutes, just until you can easily pierce the potatoes with a fork. This ensures they’re tender but not falling apart. Once cooked, drain and slice each potato in half, then set them aside to cool. This step builds the hearty base of your salad.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, salsa, lime juice, taco seasoning, and red wine vinegar. This creamy, flavorful dressing is what makes this Tex-Mex Potato Salad Recipe so irresistible. Don’t forget to season it with kosher salt and freshly ground black pepper to taste—these little additions really bring all the flavors together.
Step 3: Combine the Ingredients
Once the potatoes have cooled to room temperature, add them to the bowl with the dressing. Then mix in the corn kernels, chopped red bell pepper, avocado, halved grape tomatoes, green onions, and pickled jalapeno slices. Stir gently to combine, taking care not to mash the avocado—you want those luscious chunks intact for texture and flavor.
Step 4: Chill and Marinate
Cover the bowl with plastic wrap and pop it into the refrigerator. Chilling the salad allows the flavors to meld and intensify, making every bite a well-rounded taste experience. Give it at least an hour, though overnight gives the best results if you have time.
How to Serve Tex-Mex Potato Salad Recipe
Garnishes
A sprinkle of fresh cilantro or extra chopped green onions on top adds a burst of color and freshness that’s hard to resist. You could even add a dash of smoked paprika or a few slices of fresh jalapeno if you love a bit more heat. These finishing touches make the dish look as vibrant as it tastes.
Side Dishes
This salad pairs wonderfully with grilled meats, especially chicken or steak that’s seasoned with a Tex-Mex rub. It’s equally great alongside black bean burgers or as part of a colorful taco spread. Plus, it adds a refreshing coolness that balances out spicier main dishes perfectly.
Creative Ways to Present
Serve the salad in a large, rustic bowl for a casual family meal, or portion it out into individual mini mason jars for a fun, portable picnic addition. You can even stuff it into warm tortilla wraps with some shredded lettuce for a spontaneous, weather-proof meal. This Tex-Mex Potato Salad Recipe is versatile enough to shine in any presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Tex-Mex Potato Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually have a chance to deepen overnight, so it often tastes even better the next day. Just give it a quick stir before serving to redistribute the dressing.
Freezing
Because this salad contains avocado and mayonnaise, freezing is not recommended. These ingredients tend to separate or become watery when thawed, which can affect the texture and flavor. It’s best enjoyed fresh or within a few days of preparation.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is unnecessary. If you prefer, you can let it sit out for a few minutes before serving to soften the potato’s chill. Warm or hot versions just wouldn’t have the same satisfying Tex-Mex tang.
FAQs
Can I use other types of potatoes?
Absolutely! While small red potatoes work great due to their firm texture, Yukon golds or fingerlings can be excellent substitutes. Just keep in mind that waxy potatoes hold up better in salads without becoming mushy.
How spicy is this Tex-Mex Potato Salad Recipe?
The heat level is moderate thanks to the pickled jalapenos and taco seasoning. If you’re sensitive to spice, start with less jalapeno and add more to taste. You can also balance the heat by adding extra sour cream or avocado.
Can I make this recipe vegan?
Yes! Replace the sour cream and mayonnaise with vegan alternatives like cashew cream or dairy-free mayo. Ensure your salsa and taco seasoning don’t contain animal products, and you’ll have a delicious vegan Tex-Mex Potato Salad Recipe.
Is this salad suitable for picnics?
Definitely! It travels well and is refreshing on hot days. Just keep it chilled until serving, and bring it in a cooler to maintain freshness and flavor. It’s a crowd-pleaser that’s perfect for outdoor meals.
Can I add protein to this salad?
For a heartier twist, toss in some cooked black beans, grilled chicken, or crumbled queso fresco. These additions complement the existing flavors without overpowering the salad, making it a more complete meal.
Final Thoughts
There’s something so joyful about a dish that brings together flavor, color, and texture in such a harmonious way, and this Tex-Mex Potato Salad Recipe does just that. Whether you’re throwing a backyard party or just spicing up your weeknight dinner, this salad offers a satisfying combination of creamy, tangy, and spicy notes that everyone will love. Go ahead and try it—you have a lifetime of joyful meals ahead with this recipe in your arsenal!
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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
Description
This vibrant Tex-Mex Potato Salad is a flavorful twist on a classic side dish, combining tender red potatoes with fresh veggies, creamy avocado, and a zesty, tangy dressing infused with taco seasoning and pickled jalapeños. Perfect for picnics, barbecues, or a lively weeknight dinner, it brings a colorful, spicy kick to your table with every bite.
Ingredients
Vegetables and Produce
- 2 lbs small red potatoes
- 1 cup corn kernels
- 1 large red bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 medium avocado, chopped
- 3 tbsp pickled jalapeño slices, chopped
- 2 chopped green onions
Dressing
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp lime juice
- ¼ cup salsa
- 1 tbsp taco seasoning
- 1 tbsp red wine vinegar
Instructions
- Cook Potatoes: Place the red potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10-12 minutes until the potatoes are fork-tender. Drain the potatoes, cut them in half, and set aside to cool.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, salsa, lime juice, taco seasoning, and red wine vinegar until smooth. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Combine Ingredients: Add the cooled potatoes, corn kernels, chopped red bell pepper, avocado, halved grape tomatoes, chopped green onions, and chopped pickled jalapeños to the bowl with the dressing. Gently stir everything together until the salad is evenly coated.
- Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate the potato salad until ready to serve, allowing the flavors to meld, ideally for at least 1 hour.
Notes
- Use fresh jalapeños if you prefer a spicier salad and skip the pickled variety.
- This salad can be prepared a few hours ahead and kept chilled to enhance the flavors.
- To make it gluten-free, ensure the taco seasoning contains no gluten additives.
- For a vegan version, substitute sour cream and mayonnaise with plant-based alternatives.
- The avocado can brown if mixed too far in advance; add it just before serving for best color.
