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
Scale
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.
