Weight Watchers Tex Mex Potato Salad
Creamy potato salad with corn, onions, black beans, taco seasoning, and more!
Servings: 9 people
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
4 WW points per serving.
Nutrition
Serving: 190g | Calories: 186kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Cholesterol: 58mg | Sodium: 155mg | Potassium: 665mg | Fiber: 3.9g | Sugar: 1.6g | Calcium: 34mg | Iron: 1.6mg