Healthy Tex Mex Potato Salad Recipe : A traditional dish that is adored for its flavorful versatility and creamy texture is potato salad. Although there are benefits to following the traditional recipe, there are occasions when it’s enjoyable to experiment with different flavours. Introducing Tex-Mex potato salad, a flavorful blend of Mexican and Texan spices that takes this popular side dish to new heights. This recipe, which is full of healthy ingredients and flavour, is likely to become a regular at your next get-together or weeknight meal. Let’s get started on making this delicious dinner.
Healthy Tex Mex Potato Salad Recipe
Ingredients
- 2 pounds red potatoes, washed and cubed
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup red onion, finely diced
- 1/2 cup bell pepper (red, yellow, or green), diced
- 1/4 cup fresh cilantro, chopped
- Optional toppings: avocado slices, sliced jalapeños, shredded cheese
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Instructions
Put the cubed potatoes in a big pot of salted water to boil them. Bring to a boil and cook for ten to fifteen minutes, or until the potatoes are fork-tender. After draining, leave to cool somewhat.
Get the dressing ready: Greek yoghurt, mayonnaise, lime juice, lime zest, cumin, chilli powder, garlic powder, onion powder, salt, and pepper should all be carefully blended and smoothed out in a small bowl. Taste and adjust the seasoning.
Combine Ingredients: Place boiled potatoes, corn kernels, black beans, red pepper, red onion and cilantro in a large mixing dish.
To dress the salad, drizzle the ready-made dressing over the potato mixture and toss gently until all the ingredients are coated.
Chill and Serve: To ensure that the flavours combine, cover the potato salad and place it in the refrigerator for at least an hour. Give it one more toss before serving, and adjust the seasoning if needed. If preferred, garnish with sliced jalapeños, avocado slices, and shredded cheese.
Nutrition Facts
- 3/4 cup: 120 calories,
- 4g fat (1g saturated fat),
- 2mg cholesterol,
- 168mg sodium,
- 19g carbohydrate (4g sugars, 3g fiber),
- 3g protein
FAQs
1. Can I use any type of potato?
Although any kind of potato will work, I suggest using waxy potatoes like Yukon Gold or red potatoes. Their creamier texture and improved shape retention after boiling make them ideal for potato salad.
2. How far in advance can I make Tex Mex Potato Salad?
Tex Mex Potato Salad can be prepared up to one or two days ahead of time. Keep it refrigerated in an airtight container. To keep them from browning or wilting, it’s ideal to add things like avocado or fresh herbs to your salad right before serving.
3. Can I make this recipe vegan or dairy-free?
Of course! For the sour cream and mayonnaise, you can use dairy-free substitutes like vegan sour cream or a mixture of avocado and dairy-free yoghurt. Just be sure to taste and adjust the seasonings accordingly.
4. How hot is the potato salad in Tex Mex?
You can customise the level of spice to suit your tastes. You can cut back on the jalapeños or leave them out entirely if you’d want a milder salad. As an alternative, you can add more jalapeños or even chopped chipotle peppers in adobo sauce for added spiciness if you prefer.