Mexi Potato Salad

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Add twist to potato salad - by adding black beans, chipotle peppers and corn.

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Ingredients

  • 2 lbs. russet potatoes
  • 6 hard-cooked eggs, chopped
  • 1 can black beans, rinsed
  • 1 can corn
  •  1 cup cherry tomatoes, halved
  • 2 green onions, chopped
  • tortilla chips-optional
  • -Dressing-
  • 1 cup ranch dressing
  • 3/4 cup mayo
  • 2-3 chipotle peppers in adobo sauce, finely chopped
  • 1 small onion
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

Prep: 20 Minutes; Cook: 15 Minutes

  • Boil washed potatoes until fork tender, about 15 min. Drain and cool
  • Mix dressing in a large bowl by adding ranch dressing, mayo and chopped chipotle pepper. Stir in onion and salt and pepper.
  • To the dressing bowl add cubed potatoes, chopped eggs, black beans, and corn. Stir until all the ingredients are coated in the dressing.
  • Top with cherry tomatoes and green onions.
  • Chill before serving.
  • Serve with tortilla chips
Serves 12

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