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layered tex mex potato salad

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown

★★★★★ 1

Ingredients For layered tex mex potato salad

  • 3 lbs. russet potatoes peeled and sliced 1/4 inch thick
  • 3 tbsp. olive oil, divided
  • 1 pkg. taco seasoning
  • salt and black pepper
  • 2 jars pickled jalapenos, 12 oz. each
  • 16 oz. sour cream
  • 1/2 cup purchased salsa verde
  • 6 avocados
  • 2 tbsp. minced garlic
  • 2 tbsp. fresh lime juice
  • 2cups thinly sliced iceberg lettuce
  • 1 cup chopped fresh cilantro
  • 1 cup chopped scallions
  • 2 cans sliced black olives, 3.8 oz. each
  • 1 pkg. purchased pico de gallo, drained, 16 oz
  • 2 cups crushed corn chips

How To Make layered tex mex potato salad

  • 1
    Preheat oven to 450 with a baking sheet inside. Toss potatoes with 2 Tbsp. oil and 2 Tbsp. taco seasoning and season with salt and pepper. Transfer potatoes to hot baking sheet and roast til for tender, 20 minutes.
  • 2
    Drain jalapenos, reserving 1/4 cup juice. Pour jalapeno juice over hot potatoes and chill til cool. Mix sour cream, salsa Verde, and 2 Tbsp. taco seasoning.
  • 3
    Mash avocados with garlic, then season with salt. Layer potatoes, avocado mixture, jalapenos, and sour cream mixture in large glass bowl. cover and chill til ready to serve
  • 4
    Whisk together lime juice, remaining 1 Tbsp. oil and taco seasoning; toss with lettuce, cilantro, scallions and olives. Top salad with lettuce mixture, pico de gallo and corn chips.

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