Tex Mex Potato Salad
Servings: 10 servings
Calories: 208kcal
Familiar Tex Mex ingredients can be found in this delicious Tex Mex Potato Salad. Doesn't it just scream summer? Prepared with baby potatoes, black beans, corn, bell peppers, and a mayonnaise and sour cream-based sauce, this potato salad is sure to be a hit!
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Ingredients
- 2 pounds baby potatoes, boiled and cooled
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained well
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup cotija cheese (or parmesan)
- 1/4 cup chopped cilantro (or parsley)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons grainy mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- Start by boiling the potatoes in salted water until fork tender. Drain and allow potatoes to fully cool.
- While the potatoes are cooling, drain and rinse both the corn and black beans. Set them aside while you wash and finely chop the green and red bell peppers.
- Next, measure the following ingredients into a bowl: mayonnaise, sour cream, grainy mustard, salt, ground black pepper, and cumin. Whisk to combine and set aside.
- Once the potatoes are fully cooled, cut them into bite-sized pieces and place them into a mixing bowl. Add the corn, black beans, and bell peppers to the bowl as well. Roughly chop the cilantro or parsley and add that to the bowl as well. Lastly, add the cheese.
- Pour the sauce mixture into the bowl and toss with the other ingredients until well mixed and combined.
- Cover and refrigerate for at least two hours before serving.
Nutrition
Calories: 208kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 308mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 34mg | Calcium: 70mg | Iron: 1mg