Tex-Mex Potato Salad Recipe

Name: Tex-Mex Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs yukon gold potatoes; 1 red onion, chopped; 4 garlic cloves, chopped; 3 tablespoons olive oil; 2 tablespoons taco seasoning mix; 1 cup plain yogurt; 1/2 cup mayonnaise; 1/2 cup salsa; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 jalapeno pepper, minced; 1/2 cup queso blanco, crumbled

Servings: persons

4 lbs yukon gold potatoes
1 red onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons taco seasoning mix
1 cup plain yogurt
1/2 cup mayonnaise
1/2 cup salsa
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
1/2 cup queso blanco, crumbled

1
Preheat oven to 400 degrees.
2
Scrub potatoes and cut into cubes.
3
Place in large baking pan along with red onion and garlic.
4
Drizzle with olive oil; toss, using hands, coating vegetables with oil.
5
Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
6
Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
7
When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
8
Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.

870

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 lbs yukon gold potatoes, 1 red onion, chopped, 4 garlic cloves, chopped, 3 tablespoons olive oil, and more.

Yes, Tex-Mex 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.

That's it — enjoy your meal!

Tex-Mex Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions