layered tex mex potato salad
For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown
No Image
prep time
cook time
method
---
yield
Ingredients
- - 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
-
Step 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.
-
Step 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.
-
Step 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
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Potato Salads
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes