Tex Mex Potato Salad
3/4 cup Ranch dressing
3/4 cup light mayonnaise
1 chipotle pepper in adobo sauce chopped finely, canned
1 small onion chopped
1/4 tsp salt or to taste
2 lb potatoes peeled and cubed
6 large eggs hard-boiled, coarsely chopped
1 cup black beans canned
1 cup corn kernels canned
1 cup cherry tomatoes quartered
2 green onions chopped
tortilla chips optional *
Cook the potatoes in a large saucepan, covered in enough boiling water, for about 15 minutes or until fork tender. Drain them and let them cool slightly.
While the potatoes are cooking you can prepare the dressing. In a very large bowl, combine the ranch dressing, mayo and the chopped chipotle pepper. Stir in the onion and season with a bit of salt if necessary.
To the bowl with the dressing, add the potatoes, chopped boiled eggs, black beans and corn. Stir gently to make sure all the ingredients are coated in the dressing.
Top with cherry tomatoes and green onions. Cover the bowl with plastic wrap and chill for 6 to 24 hours before serving. You can wait to top with tomatoes and green onions until ready to serve.
Serve with tortilla chips, if preferred.