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Tex-Mex Potato Salad with Avocado

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!

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

  • 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!

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

No nutrition information available for 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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