Fiesta Potato Salad Recipe

Fiesta Potato Salad Recipe photo by Taste of Home

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"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.

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Fiesta Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 12-16 Servings

40 40

Ingredients

6 cups cooked cubed peeled potatoes
1-1/2 cups (6 ounces) shredded cheddar cheese
2/3 cup black beans, rinsed and drained
2/3 cup chopped sweet red pepper
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
1 to 2 teaspoons minced fresh cilantro
3/4 cup ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves, optional

Directions

In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 158 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 289 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fiesta Potato Salad in Taste of Home June/July 1998, p18

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Fiesta Potato Salad

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Reviewed on Jun. 14, 2011 by busdrivingmom

First I must admit I'm not a big fan of mayonnaise so I am always looking for salads that don't use it. Second the salad is good, if you like the textures that are going on in the salad. The amount of dressing/salsa made the salad creamy, i might try a bit more salsa maybe, just to bring that flavor out a little more. Was not a big fan of the crunchy stuff, maybe if it were itty bitty pieces so theres not so much crunch.

Reviewed on Sep. 28, 2009 by HBcook

I did the "ole" version of this from Sargento and it is very good. It calls for fat free ranch dressing and jicama was optional. As for quantities, I thought the salad needed more potatoes and less dressing. Regular shredded cheese works better than the fine shredded.