Photo Credit: Drizzle Me Skinny.
Get ready to elevate your side dish game with a bold twist on a classic favorite: Weight Watchers Tex-Mex Potato Salad! This 4-point recipe combines the creaminess of avocado, the crunch of red onion, and the zest of taco seasoning to create a flavorful experience that’s anything but ordinary. Perfect for summer BBQs or a refreshing weeknight side, this salad is sure to be a hit with its unique blend of flavors and textures. It’s not only delicious but also packed with nutritious ingredients, making it a smart and satisfying choice. Once you try it, this Tex-Mex potato salad will quickly become a go-to recipe in your kitchen!
Ingredients in Weight Watchers Tex Mex Potato Salad
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For Weight Watchers Tex Mex Potato Salad, you’ll need 36 ounces of Russet potatoes, ½ cup of cooked corn (drained if using canned), ½ cup of chopped red onion, ½ cup of canned black beans, drained and rinsed, and ½ cup of Rotel tomatoes and green chilies, drained. Add 1 medium or 2 small fresh avocados, diced, and optionally 3-4 chopped hard-boiled eggs.
For the dressing, mix 2-3 teaspoons of taco seasoning (2.5 teaspoons recommended), ¾ cup of nonfat plain Greek yogurt, ¼ cup of light mayo, and 1-2 tablespoons of fresh lime juice (1.5 tablespoons suggested). Season with salt and black pepper to taste.
Prep Potatoes
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Rinse, peel, and chop potatoes into bite-sized chunks. Cover with water in a pot and bring to a gentle boil. Cook until fork-tender, 15-30 minutes. Drain and cool to room temperature.
Make Dressing
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Mix all dressing ingredients, adjusting taco seasoning, salt, and pepper to taste.
Assemble Salad
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Mix salad ingredients (except avocado) in a large bowl, then fold in dressing.
Add Avocado
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Gently fold in avocado to avoid mushiness.
Serve
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Serve immediately or chill for 1-2 hours before serving.
Variations and Substitutions
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Save a Point: Skip the avocado and mayo; use more Greek yogurt instead!
Tomatoes: Substitute canned tomatoes with chopped grape or cherry tomatoes.
Jalapenos: Add chopped fresh jalapenos to enhance the flavor.
Chipotle: Mix in some chipotle adobo sauce for a smoky kick.
Other Potato Types: Red potatoes can be used as an alternative.
Dressing Base: Full-fat mayo, 5% fat Greek yogurt, or sour cream are options, though they will increase WW points.
Tips and Tricks for Making Weight Watchers Tex Mex Potato Salad
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- Avoid Overcooking: Cook potatoes on medium heat and check frequently to maintain their texture and prevent them from breaking down.
- Cool Before Mixing: Let potatoes cool to room temperature before combining with Greek yogurt to prevent curdling.
- Storage: Keep the salad in an airtight container in the refrigerator for up to four days. Freezing is not recommended due to the yogurt.
- Serving Suggestions: Pair this salad with sandwiches, grilled salmon, chicken kebabs, grilled cheese, pulled pork, or burgers.
- Gentle Mixing: Fold ingredients carefully to prevent mashing the potatoes and other components.
