Linda's Santa Fe Potato Salad Recipe

Name: Linda's Santa Fe Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium white potatoes; ½ cup mayonnaise (Do NOT use fat free or low fat); ½ cup sour cream; ½ cup salsa; 1 package taco seasoning mix; 1 (7 ounce) can whole kernel corn, drained; ⅔ cup sliced celery; ⅔ cup shredded carrot; ⅔ cup chopped green pepper; 2 (2 1/4 ounce) cans sliced ripe olives, drained; ½ cup chopped red onion; 2 tomatoes, cut into wedges

Servings: persons

6 medium white potatoes
½ cup mayonnaise (Do NOT use fat free or low fat)
½ cup sour cream
½ cup salsa
1 package taco seasoning mix
1 (7 ounce) can whole kernel corn, drained
⅔ cup sliced celery
⅔ cup shredded carrot
⅔ cup chopped green pepper
2 (2 1/4 ounce) cans sliced ripe olives, drained
½ cup chopped red onion
2 tomatoes, cut into wedges

1
In a large saucepan cook potatoes in boiling water to cover until tender, about 40 mins, and drain.
2
Cool slightly.
3
Cut into cubes.
4
In a small saucepan, combine mayonnaise, sour cream, salsa and taco seasonings.
5
Add to warm potatoes and toss gently to coat.
6
Cover, and refrigerate at least 1 hour.
7
Gently fold in remaining ingredients.
8
Refrigerate until thoroughly chilled.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 medium white potatoes, ½ cup mayonnaise (Do NOT use fat free or low fat), ½ cup sour cream, ½ cup salsa, and more.

Yes, Linda's Santa Fe Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Linda's Santa Fe Potato Salad

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