Tex Mex Potato Salad with Chili Lime Vinaigrette

Tex Mex Potato Salad Salad with Chili Lime Vinaigrette



Prep Time: 15 Min

Cook Time: 15 - 20 Min

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1. Fill a large pot with the potatoes and cold water and set it onto the stove at medium high heat. Once boiled, cook 15 – 20 minutes until potatoes are fork tender. Drain and set into a large bowl filled with cold water. Repeat if potatoes are still too warm.

*Continue while the potatoes boil.

1. In a small bowl, combine all of the ingredients for the vinaigrette and whisk until combined. Set aside.

 

1. Add all of the veggies & beans to a large mixing bowl. When potatoes have cooled, quarter them and add them to the bowl with the veggies. Toss first, add the vinaigrette, and toss again until fully combined.

 

1. Enjoy right away or refrigerate until needed.

                    Grocery List

• 680g Bag Mini Red Potatoes
• 1 Red Onion, diced
• 1 Bell Pepper, diced
• ½ Jalapeno, seeded and diced
• 1 C Black Beans
• 1 C Fresh / Frozen Corn (thawed if frozen)
• Handful Fresh Cilantro, chopped
• Handful Fresh Parsley, chopped

VINAIGRETTE

• 1/3 C EVOO
• 1 Lime, juiced & zested
• 1 Tbsp. White Wine Vinegar
• 1 Tsp. Chili Powder
• 1 Tsp. Cumin
• ½ Tsp. Dried Oregano
• 2 cloves Garlic, crushed and minced / pressed
• 1 Tsp. Sea Salt