Tex-Mex Potato Salad

Tyler texted Thursday of last week: hey this is Tyler from the church picnic, the chicken guy. I laughed at that. I replied: hi chicken guy. He said I owe you a thank you for the chicken, are you free this weekend to get coffee or lunch or something in that vicinity. I said Saturday afternoon works. He said great.

We met at the coffee shop on Main Street and stayed for three hours, which was unexpected and also not unexpected. He is twenty-nine, a diesel mechanic in Millbrook, grew up there with his parents Debbie and Roy and four brothers, has been going to New Hope with his mother since she started going there five years ago. He is direct and funny in the kind of way where the joke lands before you have quite tracked where it came from. He asked about my cooking, really asked, and I told him about Gloria and the index cards and the Sunday dinners and he listened without interrupting.

He said his mom Debbie is also a serious cook, the kind that makes everything in large quantities because there are six people to feed and always have been, and that he and his brothers grew up knowing good food because of her. He said his standard is high, which he meant as a compliment about my chicken and I took it as one.

When we left he said I would like to do this again. I said yes. He said I will call you. He did, Tuesday night, and we talked for an hour about nothing in particular and it was easy in the way that very few things are immediately easy. I have been careful with this information all week. I do not want to talk it into something before it is something. But it might be becoming something.

I keep thinking about that church picnic, and honestly the food memory I keep coming back to is not just Tyler’s chicken — it’s what was sitting right next to it on the table. A good picnic plate is a whole conversation, and the side dish matters. So this week, while I have been being careful and quiet with everything I am feeling, I made this Tex-Mex Potato Salad — something with a little heat, a little brightness, and the kind of flavor that holds up in the sun. Gloria never made it this way, but I think she would have approved. It feels like the right thing to bring the next time someone invites me to a picnic.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min + 1 hr chilling | Servings: 8

Ingredients

2 lbs red potatoes, cut into 3/4-inch cubes
1 tsp salt, plus more for boiling water
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed, or fresh corn cut from 2 ears
1/2 red bell pepper, finely diced
1/4 cup red onion, finely diced
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, roughly chopped
Salt and black pepper to taste

Instructions

Boil the potatoes. Place cubed potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer. Cook 12–15 minutes, until potatoes are just fork-tender but not falling apart. Drain and spread on a sheet pan to cool completely, about 20 minutes.
Make the dressing. In a small bowl, whisk together mayonnaise, sour cream, lime juice, cumin, chili powder, garlic powder, smoked paprika, and 1 tsp salt until smooth. Taste and adjust seasoning.
Combine the salad. In a large bowl, gently toss the cooled potatoes with black beans, corn, red bell pepper, red onion, and jalapeño. Pour the dressing over the top and fold carefully to coat without breaking up the potatoes.
Add the cilantro. Stir in the fresh cilantro, reserving a small handful for garnish. Season with additional salt and pepper to taste.
Chill before serving. Cover and refrigerate at least 1 hour before serving to allow flavors to meld. Garnish with reserved cilantro and a dusting of chili powder if desired. Serve cold or at room temperature.

Nutrition (per serving)

Tex-Mex Potato Salad — The Picnic Side That Belongs Next to Great Fried Chicken