Tex Mex Potato Salad

How to make Tex Mex Potato Salad

2 pounds potatoes, peeled and cubed

For the dressing:

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

For the salad:

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, for serving

Cook the potatoes in a large saucepan filled with boiling water, making sure they are totally covered, until fork-tender, about 15 minutes.

Drain them and let them cool slightly.

While the potatoes are cooking, in a very large bowl, combine the ranch dressing, mayonnaise, and the chopped chipotle pepper.

Stir in the onion and season with salt.

Add the potatoes, chopped boiled eggs, black beans, and corn to the bowl with the dressing.

Stir gently to make sure all the ingredients are coated in the dressing.

Cover the bowl with plastic wrap and chill for 6 -24 hours before serving.

Wait to top the salad with the tomatoes and green onions until ready to serve.

Serve with tortilla chips.