Tex-Mex Potato Salad

4.2
(17) 14 Reviews
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

12 servings, about 1/2 cup each

Take a classic potato salad, add familiar Tex-Mex favorites—like corn and green chiles—and you're fiesta-ready.

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What You Need

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Make It

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  • Cook potatoes in boiling water 15 minutes or just until potatoes are tender; drain.
  • Mix dressing and seasonings in large bowl. Add remaining ingredients; mix lightly. Cover.
  • Refrigerate several hours or overnight.

Substitute

Substitute 1-1/2 cups frozen whole kernel corn, thawed and drained, for the drained canned corn.

Use Your Microwave

To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwavable casserole; cover. Microwave on HIGH 14 to 16 minutes or just until potatoes are tender, stirring after 8 minutes. Drain.

Special Extra

Add 1/2 tsp. ground cumin to the dressing mixture before tossing with the potatoes.

Servings

  • 12 servings, about 1/2 cup each

Nutritional Information

Serving Size 12 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 80
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 240mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 2g
Protein 1g
   
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • xmasbby |

    This was a huge hit with my family. My daughter loved the addition of corn. Very good potato salad with a little kick!

  • lilix_lilix |

    I haven't make it but im sure i will!!! It looks very good!!! =)

  • Tom0223_2000 |

    This is a wonderful potato salad. I put the cumin in to pep it up a bit. I got three requests for the recipe. The only difference is that I used mayonaisse instead of Miracle Whip.

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