Zesty Potato Salad

Serves 12-16


6 cups cooked, cubed, peeled potatoes

1-1/2 cups shredded cheddar cheese

1 can (15 ounce) black beans, rinsed and drained

2/3 cup chopped sweet pickled peppers

1/2 cup sliced celery

1/3 cup sliced green onions

3 tablespoons fresh minced cilantro

3/4 cup Ranch salad dressing

1/2 cup chunky salsa

1/2 teaspoon salt

Lettuce leaves (optional)


In a large bowl, combine the potatoes, cheese, beans, sweet pickled peppers, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt. Pour dressing over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

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