Say hello to potato salad with a twist: 4-point Weight Watchers Tex Mex Potato Salad with juicy corn, creamy avocado, sharp red onion, and taco seasoning for a deep, savory flavor.
I love this potato salad recipe because it is so refreshing and different from the traditional-style recipes. Don’t get me wrong, I love a classic potato salad, but something about this recipe just has me mesmerized! It’s packed with loads of flavor. Some of the ingredients are ingredients you would never think to include in a potato salad, but it just works — and it works well.
If you’ve been looking to try some new and exciting side dishes, this recipe is definitely the solution. I can guarantee your entire family will appreciate this dish for its wonderful flavors and textures. And you can serve it with so many different entrees. If you make it once, just know that everyone will definitely want you to make it again and again!
Why You Should Try This Recipe
- It’s not your average potato salad! This recipe is unique. It has some spiciness from the taco seasonings, zesty hints from the lime juice, and, of course, tons of flavor from the combination of salad components.
- Perfect for BBQs and potlucks. Bring this dish to your next gathering and blow everyone away with its enticing flavor! It pairs with so many main courses.
- It’s full of nutritious ingredients. This potato salad has healthy corn, beans, potatoes, onions, and other veggies. It also has Greek yogurt, which is high in protein and much lighter than having a full mayo dressing base.
Recipe Overview
- Serving Size: generous ½ cup serving (190g)
- Number of Servings: 9
- Time to Cook: 25
- WW Points Per Recipe: 4 WW points per serving, 38 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Tex Mex Potato Salad
Salad Ingredients
- 36 oz Russet potatoes
- ½ cup Cooked corn (drained if using canned)
- ½ cup Red onion, chopped
- ½ cup Canned black beans, drained and rinsed
- ½ cup Rotel tomatoes and green chilies, drained
- 1 med or 2 small Fresh avocado, diced
- (optional) 3-4 Hard-boiled eggs, chopped
Dressing Ingredients
- 2-3 tsp Taco seasoning mix, I used 2.5 tsp
- ¾ cup Nonfat plain Greek yogurt
- ¼ cup Light mayo
- 1-2 tbsp Fresh lime juice, I used 1.5 tbsp
- To taste Salt and black pepper
Instructions for making Weight Watchers Tex-Mex Potato Salad (Step by Step)
- As preparation, rinse, peel, and chop the potatoes into bite-sized chunks. Rinse them once more, then put them in a pot and cover them with water. Turn the heat to medium-high for a gentle boil. Check on them after 15 minutes and continue checking occasionally until they’re ready. They shouldn’t take longer than 30 min.
- When the potatoes are fork-tender but still firm, remove them from the heat and drain them. (I suggest taking a bite of one to really see their consistency). Rinse them once more, then let them come to room temperature. If you wish, you can even move them to the fridge to cool them entirely before continuing the recipe.
- Next, mix all of the dressing ingredients to combine. Adjust the taco seasoning as preferred and add salt and pepper as needed.
4. Add all of the salad ingredients, except the avocado, into a large bowl and mix to combine. Add the dressing and fold.
5. Give it a taste test and add more salt or seasoning if needed. Lastly, carefully fold in the avocado so it doesn’t become mushy or break.
6. Serve the potato salad immediately or chill for 1-2 hours before serving.
Variations and Substitutions
- Save a Point: skip the avocado and mayo. Use more Greek yogurt in place of the mayo!
- Tomatoes: Instead of the canned tomatoes, feel free to use chopped grape or cherry tomatoes.
- Jalapenos: Chop fresh jalapenos and include them in the salad! It will surely complement the other components.
- Chipotle: Add some chipotle adobo sauce to the dressing mixture to give a smokey flavor.
- Other Potato Types: You can also use red potatoes.
- Dressing Base: You can also use full-fat mayo or 5% fat Greek yogurt or even mix in some sour cream if you wish. Remember that this will increase the WW points, though!
Tips and Tricks for Making Weight Watchers Tex Mex Potato Salad
- Be careful not to overcook the potatoes, as they’ll break down and lose their nice bite. This is why it is crucial not to cook them on super high heat and to occasionally check on them.
- Before mixing the potatoes with the Greek yogurt, they must be at least room temperature; otherwise, the yogurt might curdle.
- Store this salad in an airtight container in the refrigerator for three to four days. I don’t recommend freezing since it has Greek yogurt.
- Serve this salad with sandwiches, grilled salmon, chicken kebabs, grilled cheese, you name it! Pulled pork and burgers are also excellent pairing options.
- Use a gentle hand when folding all of the ingredients together to avoid smashing any of the ingredients.
Related Recipes
Parmesan Bacon Ranch Potato Salad
Weight Watchers Tex Mex Potato Salad
Ingredients
Salad Ingredients
- 36 oz Russet potatoes, (peeled, cooked, chopped)
- ½ cup Cooked corn, drained if using canned
- ½ cup Red onion, chopped
- ½ cup Canned black beans, drained and rinsed
- ½ cup Rotel tomatoes and green chilies, drained
- 1 med or 2 small Fresh avocado, diced
- optional 3-4 Hard-boiled eggs, chopped
Dressing Ingredients
- 2-3 tsp Taco seasoning mix, I used 2.5 tsp
- ¾ cup Nonfat plain Greek yogurt
- ¼ cup Light mayo
- 1-2 tbsp Fresh lime juice, I used 1.5 tbsp
- To taste Salt and black pepper
Instructions
- As preparation, rinse, peel, and chop the potatoes into bite-sized chunks. Rinse them once more, then put them in a pot and cover them with water. Turn the heat to medium-high for a gentle boil. Check on them after 15 minutes and continue checking occasionally until they’re ready. They shouldn't take longer than 30 min.
- When the potatoes are fork-tender but still firm, remove them from the heat and drain them. (I suggest taking a bite of one to really see their consistency). Rinse them once more, then let them come to room temperature. If you wish, you can even move them to the fridge to cool them entirely before continuing the recipe.
- Next, mix all of the dressing ingredients to combine. Adjust the taco seasoning as preferred and add salt and pepper as needed.
- Add all of the salad ingredients, except the avocado, into a large bowl and mix to combine. Add the dressing and fold. Give it a taste test and add more salt or seasoning if needed. Lastly, carefully fold in the avocado so it doesn’t become mushy or break.
- Serve the potato salad immediately or chill for 1-2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
