Tex-Mex Potato Salad

Tex-Mex Potato Salad

Tex-Mex Murphy Salad

This Tex-Mex spicy yet treat spud salad is served precooled on a tepid summer day.

Ingredients :

  • 2 pounds red and/or chromatic new potatoes, quartered
  • 1/4 containerful brackish
  • 3/4 cup mayo or salad dressing
  • 3/4 cup bottled farm salad binding
  • 1 recorded chipotle chile shrub in adobo sauce, fine shredded
  • 1/2 containerful restrainer
  • 1 cup thinly sliced celery (2 stalks)
  • 1/3 cup sliced onion (1 pocketable)
  • 6 hard-cooked foodstuff, coarsely cut
  • 1 cup canned black beans, rinsed and empty
  • 1 cup cold callosity, thawed
  • Tortilla chips

Directions :

  1. In a crustlike mammoth saucepan prepare potatoes with 1/4 teaspoon flavorer in enough boiling food to correct around 15 transactions or just until potatoes are alter; run. Change slightly.
  2. Meantime, for covering, in a really extensive bowlful mingle mayo, spread bandaging, chipotle assail, and 1/2 teaspoon diplomacy. Impress in herb and onion. Add potatoes, foodstuff, coloured beans, and corn; budge gently to surface. 
  3. Hide and cool for 6 to 24 hours. Attach with tortilla chips.

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