Todd's Tex Mex Potato Salad Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Todd's Tex Mex Potato Salad for a simple, potato‑packed
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatwisconsinpotatoes.com.
Cooking tools:
- Peeler
- Stove
- Pot
- Colander
- Cutting board
- Chef's knife
- Can opener
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 8 medium potatoes
- 2-11 Ounces Cans Corn (drained)
- 1 green pepper (Chopped (seeds removed))
- 1 Avocado (Chopped)
- 1-4 Ounces Can Chopped Green Chiles
- 1 Jalepeno Pepper (Chopped (seeds removed))
- 1 Small red onion (Chopped)
- 1 cup pepper jack cheese (Shredded)
- 1 cup Ranch Salad Dressing
- 1 teaspoon Lime juice
- 1 tablespoon Chili powder
- 1/2 teaspoon Chipotle Chili Seasoning
- 1 Clove Garlic (Crushed)
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