Tex-Mex Potato Salad | Cooking Professionally

Ingredients

• 2 pounds potatoes, peeled and cubed
• 3/4 cup ranch dressing
• 3/4 cup light mayonnaise
• 1 chipotle pepper in adobo sauce, chopped finely
• 1 small onion, chopped
• 1/4 teaspoon salt, or to taste
• 6 large eggs, hard-boiled and coarsely chopped
• 1 cup canned black beans
• 1 cup canned corn kernels
• 1 cup cherry tomatoes, quartered
• 2 green onions, chopped
• tortilla chips, optional, to taste, for serving