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Tex-Mex Potato Salad with Avocado

tex-mex potato salad with avocado Side Mexican
Tex-Mex Potato Salad with Avocado
  • Prep 15 min
  • Total 60 min
  • Ingredients 15
  • Servings 12

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! MORE + LESS -

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

Directions

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  • 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!

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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!

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