Mexican Chipotle Potato Salad
Description
Say goodbye to ordinary potato salad and hello to this vibrant Mexican Chipotle Potato Salad! Tender Maine red potatoes mingle with black beans, sweet corn, tangy cherry tomatoes, and a kick of jalapeño, all tossed in a smoky-sweet chipotle vinaigrette. A sprinkle of queso fresco and cilantro brings fresh brightness—this is the side dish everyone asks for seconds on.
Ingredients
- 3 pounds red potatoes
- 1 can black beans, rinsed, and drained (15 oz)
- 1 can corn, rinsed, and drained (15 oz)
- 2 cups cherry tomatoes (halved)
- 1 bunch green onions (chopped)
- 1 jalapeño (diced)
- Salt and pepper to taste
- 1/2 cup queso fresco (crumbled)
- 16 ounces honey chipotle vinaigrette
Instructions
- 1 Clean the potatoes and place them in a large pot. Cover with warm water and bring to a boil.
- 2
Cook until the potatoes are knife-tender, about 30–40 minutes. Drain and set aside to cool slightly.- 3
Once the potatoes are cool enough to handle, dice them into bite-sized pieces and add them to a large mixing bowl.- 4
Add the black beans, corn, cherry tomatoes, green onions, diced jalapeño, and chopped cilantro. Season generously with salt and pepper.- 5
Pour the honey chipotle vinaigrette over the salad and gently toss to combine. Finish with crumbled queso fresco on top.- 6
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