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Mexi Potato Salad

Mexi Potato Salad
14
INGREDIENTS
35
MINUTES
12
SERVINGS

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

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

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