Tex-Mex Potato Salad

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

• 

  Total Time

  Prep: 20 min. Cook: 20 min. + chilling
• 

  Makes

  12 servings (about 3/4 cup each)

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

• Preheat 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 stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside.
• 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 sliced red pepper, corn, avocado, tomatoes and green onions.
• Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.

Nutrition Facts

3/4 cup: 120 calories, 4g fat (1g saturated fat), 2mg cholesterol, 168mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Taste of Home Editors