Mexican Potato Salad
January 24, 2014
I am super excited to let you know that I partnered with Black Gold Farms to share some love for red potatoes #betterwithreds. I grew up in a meat and potato kind of family. I can honestly say that I think I’ve had potatoes every single way you can make them. My personal favorite is to sauté them in a pan with onions and olive oil and then sprinkle a little salt on top.
Today I am mixing two of my favorite things together: potatoes and Mexican food. OK, yes I have a ton of favorite things but I do love potatoes and Mexican cuisine.
Now this Mexican potato salad wouldn’t be complete without a little extra heat or punch I might add. If you are not big into spicy food please leave out the jalapeños. You can also substitute a regular hidden valley ranch packet instead of using the fiesta one. This would be a perfect side dish accompanied with a big pulled pork sandwich.
ENJOY ~ Meagan
Mexican Potato Salad
Ingredients
- 2 pounds red potatoes
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 1/2 cups traditional Greek yogurt
- 1 1.1 ounces package hidden valley fiesta ranch seasoning
- 1/4 cup diced pickled jalapeño peppers
- 1/2 teaspoon lemon juice
- 2/3 cup cooked black beans
- 1/3 cup chopped fresh cilantro
Instructions
Bring water to a boil in a large pot. Add the potatoes and let them cook for 20-25 minutes or until tender when pierced with fork. Drain the potatoes and set aside to cool.
Add beans to a pot and cook on low heat for 10 minutes.
In large bowl add the greek yogurt, fiesta ranch packet, jalapeño peppers and lemon juice. Stir until well mixed and then add in the chopped bell peppers, black beans and cilantro.
Slice the potatoes into bite size cube pieces (leaving the skin on). Place the potatoes into the bowl full of ingredients and stir to get the potatoes completely covered.
Cover with saran wrap and place in refrigerator for at least an hour before serving.
Disclosure: I was not compensated for this post. All opinions are 100% my own.
Leave a Reply
January 24th, 2014 at 7:32 am
I love potatoes just about any way you want to fix them; and this recipe looks amazing! Thanks for sharing!
January 24th, 2014 at 9:22 am
Love that you put a Mexican twist on potato salad!
January 24th, 2014 at 9:48 am
This Mexican potato salad is to die for, love it!
January 24th, 2014 at 10:09 am
I also love a red potato salad with a mustard vinaigrette dressing. Cannot wait to try this recipe!
January 24th, 2014 at 11:34 am
Smashed baby red rose potatoes with garlic, rosemary and a little grated Parmesan. Can’t wait to try your Mexican Potato Salad!
January 24th, 2014 at 12:06 pm
Sign me up!! Love these flavors!
January 24th, 2014 at 4:25 pm
I love a simple roasting with rosemary, garlic and olive oil!
January 24th, 2014 at 6:22 pm
I recently made an egg white frittata with red potatoes – healthy and delicious
January 24th, 2014 at 6:35 pm
I like red potato soup with ham.
January 24th, 2014 at 7:09 pm
I’ve never had a Mexican potato salad, sounds great. I bet the jalapeños and potatoes are great together. Yum
January 24th, 2014 at 10:46 pm
i roast with a little olive oil, salt and pepper
January 25th, 2014 at 6:57 am
I love roasted red potatoes. I just use olive oil and, himalayan salt, and some rosemary.
January 25th, 2014 at 2:04 pm
I love to cut them into chunks, toss them in olive oil and seasonings, and bake them until crispy!
January 26th, 2014 at 2:28 am
I love the idea of a Mexican Potato Salad! I don’t get to have potato salad very much because my boyfriend doesn’t like condiments (I know, don’t get me started), but maybe I can convince him to try this because I totally want to make it!
January 26th, 2014 at 10:02 pm
I love to put red potatoes in my steamer. Just sprinkle with parsley and they are yummy!
May 1st, 2014 at 10:29 am
Looks delicious! I love all things Mexican. I’ve never tried Mexican potato salad but I can tell already that I will like this! I’d love it if you’d link it up with our Tasty Tuesdays!