Fiesta Potato Salad Recipe
Fiesta Potato Salad Recipe photo by Taste of Home

Fiesta Potato Salad Recipe

Publisher Photo
"With Mexican foods so popular, this salad has plenty of appeal," notes Marlene Muckenhirn of Delano, Minnesota.
TOTAL TIME: Prep: 40 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
Originally published as Fiesta Potato Salad in Taste of Home June/July 1998, p18

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.

Reviews for Fiesta Potato Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jun. 14, 2011

"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."

MY REVIEW
Reviewed Sep. 28, 2009

"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."

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