Tex Mex Potato Salad

By KSmitherman

Ingredients

• 2 pounds red or Yukon gold potatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can whole kernel corn or 1 1/2 cups, drained (or frozen corn kernels)
• 1/2 cup red bell pepper, chopped
• 1/4 cup sweet onions, chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup chunky salsa, mild
• 1/2 teaspoon (or to taste) southwest seasoning or taco seasoning
• salt and pepper to taste

Preparation

Step 1

1. Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Be careful not to overcook them. Drain off the water.
2. When the potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into cubes and place them in a medium-sized bowl.
3. Add black beans, whole kernel corn, chopped red bell pepper, and chopped onions. Sprinkle with the southwest seasoning, salt and pepper. Toss the mixture.
4. For the dressing, mix together the sour cream, mayonnaise, and salsa. Stir well and pour over potato mixture. Toss. Chill before serving.