I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos—they add so much interest and flavor! Add a can of black beans for more protein. —Dianna Ackerley, Cibolo, Texas
Ingredients
- 2 medium ears sweet corn
- 1 large sweet red pepper
- 2 pounds small red potatoes
- 1 medium ripe avocado, peeled and cubed
- 1 cup grape tomatoes, halved
- 2 green onions, cut into 1/2-inch slices
- 1/4 cup reduced-fat sour cream or fat-free plain Greek yogurt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup salsa
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped pickled jalapeno slices
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- Dash cayenne pepper
- Fresh cilantro leaves
Directions
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1Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stem and seeds. Cut pepper into 1/2-in. pieces. Cut corn from cobs; set aside.
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2Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add roasted red pepper and corn, and avocado, tomatoes and green onion.
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3Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos, salt and seasonings in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve sprinkled with fresh cilantro leaves.
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