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


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


  • 1Preheat 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.
  • 2Drain 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.
  • 3Mash 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
  • 4Whisk 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