I am super excited to let you know that I partnered with Black Gold Farms to share some love for red potatoes #betterwithreds. I grew up in a meat and potato kind of family. I can honestly say that I think I’ve had potatoes every single way you can make them. My personal favorite is to sauté them in a pan with onions and olive oil and then sprinkle a little salt on top.
Today I am mixing two of my favorite things together: potatoes and Mexican food. OK, yes I have a ton of favorite things but I do love potatoes and Mexican cuisine.
Now this Mexican potato salad wouldn’t be complete without a little extra heat or punch I might add. If you are not big into spicy food please leave out the jalapeños. You can also substitute a regular hidden valley ranch packet instead of using the fiesta one. This would be a perfect side dish accompanied with a big pulled pork sandwich.
ENJOY ~ Meagan
Mexican Potato Salad
Ingredients
- 2 pounds red potatoes
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 1/2 cups traditional Greek yogurt
- 1 1.1 ounces package hidden valley fiesta ranch seasoning
- 1/4 cup diced pickled jalapeño peppers
- 1/2 teaspoon lemon juice
- 2/3 cup cooked black beans
- 1/3 cup chopped fresh cilantro
Instructions
Bring water to a boil in a large pot. Add the potatoes and let them cook for 20-25 minutes or until tender when pierced with fork. Drain the potatoes and set aside to cool.
Add beans to a pot and cook on low heat for 10 minutes.
In large bowl add the greek yogurt, fiesta ranch packet, jalapeño peppers and lemon juice. Stir until well mixed and then add in the chopped bell peppers, black beans and cilantro.
Slice the potatoes into bite size cube pieces (leaving the skin on). Place the potatoes into the bowl full of ingredients and stir to get the potatoes completely covered.
Cover with saran wrap and place in refrigerator for at least an hour before serving.
Disclosure: I was not compensated for this post. All opinions are 100% my own.