Tex-Mex Potato Salad
Ingredients
- 4 lbs yukon gold potatoes ⓘ
- 1 red onion, chopped
- 4 garlic cloves, chopped ⓘ
- 3 tablespoons olive oil ⓘ
- 2 tablespoons taco seasoning mix ⓘ
- 1 cup plain yogurt ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/2 cup salsa ⓘ
- 1 red bell pepper, chopped ⓘ
- 1 green bell pepper, chopped ⓘ
- 1 jalapeno pepper, minced ⓘ
- 1/2 cup queso blanco, crumbled ⓘ
Instructions
- Preheat oven to 400 degrees.
- Scrub potatoes and cut into cubes.
- Place in large baking pan along with red onion and garlic.
- Drizzle with olive oil; toss, using hands, coating vegetables with oil.
- Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
- Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
- When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
- Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).