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Fiesta Potato Salad

"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

Ingredients

  • 6 cups cooked cubed peeled potatoes
  • 1-1/2 cups 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.

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