Tex Mex Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tex-Mex potato salad with chipotle mayo dressing, black beans, corn, and crispy tortilla chips. A bold, spicy side dish with contrasting textures, perfect for cookouts and casual meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup Ranch dressing
- ¾ cup light mayonnaise
- 1 chipotle pepper in adobo sauce (chopped finely, canned)
- 1 small onion (chopped)
- ¼ teaspoon salt (or to taste)
- 2 pound potatoes (peeled and cubed)
- 6 large eggs (hard-boiled, coarsely chopped)
- 1 cup black beans (canned)
- 1 cup corn kernels (canned)
- 1 cup cherry tomatoes (quartered)
- 2 green onions (chopped)
- tortilla chips (optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 463mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.