Side Dishes
Layered Tex-Mex Potato Salad
Potato salad is nearly synonymous with summer gatherings — what would a picnic or a barbecue be without it? With inspiration from iconic flavors of the Southwest (and a seven-layer dip), this Tex-Mex-inspired potato salad pays homage to the classic spud salad but brings new flavors to the bowl.
Ingredients
TOSS:
DRAIN:
COMBINE:
MASH:
WHISK:
TOP:
Test Kitchen Tip
For the most impressive presentation and easiest layering, choose a large straight-sided bowl or trifle dish for this salad.
Instructions
Preheat oven to 450° with a baking sheet inside.
Toss potatoes with 2 Tbsp. oil and 2 Tbsp. taco seasoning and season with salt and pepper. Transfer potatoes to hot baking sheet and roast until fork-tender, 20 minutes.
Drain jalapeños, reserving ¼ cup juice. Pour jalapeño juice over hot potatoes and chill until cool.
Combine sour cream, salsa verde, and 2 Tbsp. taco seasoning.
Mash avocados with garlic, then season with salt.
Layer potatoes, avocado mixture, jalapeños, and sour cream mixture in a large glass bowl; cover and chill until ready to serve.
Whisk together lime juice, remaining 1 Tbsp. oil, and taco seasoning; toss with lettuce, cilantro, scallions, and olives.
Top salad with lettuce mixture, pico de gallo, and corn chips.
To add more flavor to the potatoes, pour the jalapeño “juice” over them while they’re hot so they absorb it.
So the salad isn’t soggy or mushy, drain the pico de gallo well to remove as much liquid as possible.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 289
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 569mg 23%
Carbs 27g 9%
Fiber 7g 28%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.