08.25.2016

Tex-Mex Potato Salad

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I admit, I’m not good with the salad thing.

I’ve been trying to make up some large salads at the beginning of the week that would last a dinner and a couple lunches, but I fail most of the time. It seems that there is never any food in the fridge when we are hungry and not feeling like making anything. 

How do moms do it? I’m still trying to figure it out. Give me baking, and I will have tons on the counter, but when it comes to meals, I’m the first to admit that I’m a novice. I’m trying! I really am, but the fact that I remember that I have to make dinner at 5:00 always has me in a mad rush to the store to buy some ingredients to make that same old meat-potatoes-and corn meal. Why do I always forget about supper?

If someone knows the secret, please let me know. I wish I were one to make a weekly meal plan. I wish I could prep tomorrow nights dinner tonight while tonights dinner is in the oven. Some day it will dawn on me! Someday it will!

For now, I’ve made a potato salad, Tex-Mex style, to get us through the next few days (fingers crossed)!


TEX-MEX POTATO SALAD
makes 12 servings

ingredients

2 lb. red and/or yellow new potatoes, quartered

1/4 tsp. salt

3/4 cup mayonnaise

3/4 cup bottled ranch salad dressing

1 can chipotle chile pepper in adobo sauce, finely chopped

1/2 tsp. salt

1 cup thinly sliced celery (2 stalks)

1/3 cup chopped onion

6 hard-cooked eggs, coarsely chopped

1 cup canned black beans, rinsed and drained

1 cup frozen corn, thawed

Tortilla chips, corn, cilantro, and/or cherry tomatoes, for serving

steps

In a large saucepan, cook potatoes, covered, with the 1/4 tsp. salt in enough boiling water to cover chopped potatoes, Boil for approximately 15 minutes or just until potatoes are tender; drain and cool slightly.

Meanwhile, in a very large bowl, combine mayonnaise, ranch dressing, chipotle pepper and 1/2 tsp. 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. Serve with tortilla chips. If desired, top with additional corn, cilantro, and/or cherry tomatoes.

ENJOY!


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