layered tex mex potato salad
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For this salad, you want to use a straight sided glass bowl. I use a trifle bowl. Looks lovely. Source unknown
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Ingredients For layered tex mex potato salad
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3 lbs. russet potatoes peeled and sliced 1/4 inch thick
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3 tbsp. olive oil, divided
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1 pkg. taco seasoning
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salt and black pepper
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2 jars pickled jalapenos, 12 oz. each
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16 oz. sour cream
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1/2 cup purchased salsa verde
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6 avocados
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2 tbsp. minced garlic
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2 tbsp. fresh lime juice
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2cups thinly sliced iceberg lettuce
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1 cup chopped fresh cilantro
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1 cup chopped scallions
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2 cans sliced black olives, 3.8 oz. each
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1 pkg. purchased pico de gallo, drained, 16 oz
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2 cups crushed corn chips
How To Make layered tex mex potato salad
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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.
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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.
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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
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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