Layered Tex Mex Potato Salad

Lynnda Cloutier


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


★★★★★ 1 vote



Add to Grocery List

  • ·
    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.

Printable Recipe Card

About Layered Tex Mex Potato Salad

Course/Dish: Potato Salads
Regional Style: Mexican

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