Tex-Mex Potato Salad

By Jahel

Ingredients

• 2 pounds red and/or yellow new potatoes quartered
• ¼ teaspoon salt
• ¾ cup mayonnaise or salad dressing
• ¾ cup bottled ranch salad dressing
• 1 canned chipotle chile pepper in adobo sauce finely chopped
• ½ teaspoon salt
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup chopped onion (1 small)
• 6 hard-cooked eggs coarsely chopped
• 1 cup canned black beans rinsed and drained
• 1 cup frozen corn thawed
• Tortilla chips

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a covered large saucepan cook potatoes with 1/4 teaspoon salt in enough boiling water to cover about 15 minutes or just until potatoes are tender; drain. Cool slightly.

Step 2

Meanwhile, for dressing, in a very large bowl combine mayonnaise, ranch dressing, chipotle pepper, and 1/2 teaspoon salt. Stir in celery and onion. Add potatoes, eggs, black beans, and corn; stir gently to coat. Cover and chill for 6 to 24 hours. Garnish with tortilla chips.