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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

large potatoes, cooked, peeled and diced

slices bacon, browned, drained and crumbled

eggs cooked, peeled and finely chopped

Roma tomatoes, finely chopped

green bell pepper, finely chopped

fresh jalapeño pepper, seeded and finely chopped (optional)

1/2

red onion, finally chopped

bunch cilantro, finely chopped

can (15 oz) frozen corn

Salt and pepper, to taste

For the dressing

ripe avocado

1/4

cup mayonnaise

1/4

cup sour cream

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!