Merri Ann’s mother had a great Tex-Mex potato salad recipe but alas, we lost it. Merri Ann could remember what was in it and we went to work in the text kitchen to replicate it. This is very close and very good.
2 pounds red or Yukon gold potatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can whole kernel corn or 1 1/2 cups, drained (or frozen corn kernels)
1/2 cup red bell pepper, chopped
1/4 cup sweet onions, chopped
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup chunky salsa, mild
1/2 teaspoon (or to taste) southwest seasoning or taco seasoning
Salt and pepper to taste
- Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Be careful not to overcook them. Drain off the water.
- When potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into cubes and place them in a medium-sized bowl.
- Add black beans, whole kernel corn, chopped red bell pepper, and chopped onions. Sprinkle with the southwest seasoning, salt and pepper. Toss the mixture.
- For the dressing, mix together the sour cream, mayonnaise, and salsa. Stir well and pour over potato mixture. Toss. Chill before serving.