TEX-MEX POTATO SALAD

Tex-Mex Potato Salad image

Provided by ratherbeswimmin

Categories Potato

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 12

4 lbs yukon gold potatoes
1 red onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons taco seasoning mix
1 cup plain yogurt
1/2 cup mayonnaise
1/2 cup salsa
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
1/2 cup queso blanco, crumbled

Steps:

Preheat oven to 400 degrees.
Scrub potatoes and cut into cubes.
Place in large baking pan along with red onion and garlic.
Drizzle with olive oil; toss, using hands, coating vegetables with oil.
Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.

Nutrition Facts : Calories 339.6, Fat 11.3, SaturatedFat 2.1, Cholesterol 7.8, Sodium 280.2, Carbohydrate 55.5, Fiber 5.3, Sugar 6.6, Protein 6.2