Tex Mex Potato Salad

Get ready for something a bit different – today we’re whipping up a Tex Mex Potato Salad! This south-of-the-border twist on classic potato salad is a hearty, flavourful side dish that’ll put some pep in your summer cookouts. This potato salad is anything but conventional, jam-packed with a spicy blend of Tex Mex influences. From outdoor BBQs to family picnics, this salad’s got you covered. Trust me folks, once you’ve tried this chunky, zesty and satisfying salad, you’ll never go back to plain ol’ potato salad again!

Picture this: perfectly tender potatoes, crunchy bell peppers, fresh cilantro, and fiery jalapenos tossed in a creamy, tangy dressing. Now THAT’S what I call potato salad. Preparing Tex Mex Potato Salad is a cinch and total joy to serve, I guarantee your loved ones will be all over it.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8
• Yield: 8 servings

Now, without further ado, let’s dive right into it.

Ingredients & Equipment You’ll Need

• 3 pounds of baby potatoes
• 1 large red bell pepper
• 2 jalapenos
• 1/2 cup fresh cilantro
• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon paprika
• salt and black pepper to taste

You will need a large pot for boiling the potatoes, a chopping board, a sharp knife, and a large salad bowl for mixing.

The baby potatoes are the star of the show here, they blend well with the bold flavors of this salad. The jalapenos and paprika give the salad its distinctive kick. However, if you’re not a fan of spicy food, you can reduce the number of jalapenos or even omit them altogether.

How To Make Tex Mex Potato Salad

1. Start by rinsing the baby potatoes and boiling them in salted water until they are tender.
2. In the meantime, chop your bell pepper, jalapenos, and fresh cilantro.
3. Once the potatoes are cooked, drain them and let them cool. Then, cut them in halves or quarters.
4. In a separate bowl, prepare the dressing by combining mayonnaise, apple cider vinegar, sugar, paprika, salt, and black pepper. Stir until it’s well blended.
5. Combine potatoes, bell pepper, jalapenos, and cilantro in a large salad bowl.
6. Finally, pour the dressing over the salad, toss until everything is evenly coated, and serve!

Tips For The Best Results

• Let the potatoes cool completely before cutting them to prevent them from becoming mushy.
• To enhance the flavors, let the salad sit for a few hours or overnight before serving.

Storage Tips

• Store leftovers in an airtight container in the refrigerator. It should keep well for up to 3 days.
• Do not freeze it. The dressing will separate and the texture will be affected when thawed.

Frequently Asked Questions

Q: Can I use other types of potatoes?

A: Yes, you can, but I recommend baby potatoes as they hold their shape well and have a nice texture.

Q: How can I make this salad vegan?

A: Substitute the mayonnaise with a vegan alternative.

Q: Can I add other vegetables?

A: Absolutely, corn or diced tomatoes would work really well in this salad.

Q: Is this salad gluten-free?

A: Yes, all the ingredients used in this recipe are gluten-free.

Q: How spicy is this salad?

A: It has a bit of a kick from the jalapenos and paprika. But you can adjust the heat to your liking.

Nutritional Facts of Tex Mex Potato Salad

This delicious salad is not only full of flavor but also filled with nutrients. Each serving has around 350 calories, 20 grams of fat, 35 grams of carbohydrates, and 8 grams of protein.

In conclusion, this Tex Mex Potato Salad recipe is an absolute keeper. It’s wholesome, packed with robust flavors, easy to whip up, and perfect for any gathering. Whether served with grilled meats or as a stand-alone meal – it’s sure to impress. Give it a go and add some delicious excitement to your summer menu!