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Tex-Mex Potato Salad with Avocado

  • Prep 15 min
  • Total 60 min
  • Ingredients 15
  • Servings 12
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Ingredients

For the salad

4
large potatoes, cooked, peeled and diced
6
slices bacon, browned, drained and crumbled
3
eggs cooked, peeled and finely chopped
3
Roma tomatoes, finely chopped
1
green bell pepper, finely chopped
1
fresh jalapeño pepper, seeded and finely chopped (optional)
1/2
red onion, finally chopped
1
bunch cilantro, finely chopped
1
can (15 oz) frozen corn
Salt and pepper, to taste

For the dressing

1
ripe avocado
1/4
cup mayonnaise
1/4
cup sour cream
1
clove garlic, finely chopped
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
279.5
% Daily Value
Total Fat
14.4g
22%
Saturated Fat
3.3g
16%
Cholesterol
54.9mg
18%
Sodium
347.9mg
14%
Total Carbohydrate
32.4g
11%
Dietary Fiber
5.1g
20%
Sugars
3.2g
Protein
7.6g
% Daily Value*:
Vitamin C
66.10%
66%
Calcium
3.70%
4%
Iron
9%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Always wear latex or plastic gloves when handling fresh peppers and always be sure to wash your hands when you're done.

Directions

  • 1 For the salad: Mix all of the salad ingredients in a large bowl and season with salt and pepper to taste. Refrigerate for 30-45 minutes before serving to allow all the flavors to mix.
  • 2 For the dressing: About 10-15 minutes before serving, prepare the dressing by mixing the avocado, mayo, sour cream and garlic. Mix well with a fork until it has a creamy consistency. Season with salt and pepper.
  • 3 Add the avocado dressing to the salad and stir lightly to mix the ingredients. Serve and enjoy!

Potato salad is a classic dish that makes a perfect addition to any picnic or barbeque menu. Today we'll give the traditional recipe a Tex-Mex twist by adding corn, fresh cilantro, jalapeño and avocado dressing. I'm sure everyone will love the taste!

Rate and Comment

Leslie Limon Leslie Limon
September 14, 2015

Potato salad is a classic dish that makes a perfect addition to any picnic or barbeque menu. Today we'll give the traditional recipe a Tex-Mex twist by adding corn, fresh cilantro, jalapeño and avocado dressing. I'm sure everyone will love the taste!