Tex-Mex Potato Salad
This updated potato salad has a lot of colorful vegetables. You could make it a main dish by adding some chopped ham, grilled chicken, or cooked shrimp. Serve it with lettuce in a tostada shell for a nice presentation.
Serves: 8Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy
- 4 lbs. Yukon Gold potatoes
- 1 cup peeled and thinly-sliced red onion
- 4 garlic cloves, peeled and chopped
- 3 Tbsp. olive oil
- 1 package (1 oz.) taco seasoning
- 1 cup plain low-fat yogurt
- ½ cup mayonnaise
- ½ cup salsa
- 2 cups frozen corn, thawed and drained
- ¾ cup chopped red bell pepper
- ¾ cup chopped green bell pepper
- 1 small jalapeño pepper, sliced into rings
- ½ cup queso blanco, crumbled
- Preheat oven to 400°F.
- Scrub potatoes and cut into cubes. Place in large baking pan along with red onion and garlic. Drizzle with olive oil; toss using hands, coating vegetables with oil. Bake for 1 hour, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in large bowl combine taco seasoning, yogurt, mayonnaise, and salsa, and mix well. Add corn, bell peppers, and jalapeño and mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled.