Potato salad lovers will rejoice in this novel twist on a favorite cold summer salad. Boasting a fiesta of flavors, our Taco Potato Salad is sure to be the talk of your patio party.
- 3 pounds white potatoes
- 2 cups mayonnaise
- 1 (1.25-ounce) package taco seasoning mix
- 1 cup shredded Cheddar cheese
- 1/2 cup sliced scallions (green onions)
- 1 (2.25-ounce) can sliced black olives, drained
- 1 cup coarsely crushed ranch-flavored tortilla chips
- Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool.
- In a medium bowl, combine mayonnaise and taco
seasoning; mix well.
- Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.
Check out our other exciting deli salad recipes.
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