Tex-Mex Potato Salad

• 4 lbs yukon gold potatoes
• 1 red onion, chopped
• 4 garlic cloves, chopped
• 3 tablespoons olive oil
• 2 tablespoons taco seasoning mix
• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 cup salsa
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, minced
• 1/2 cup queso blanco, crumbled

1. Preheat oven to 400 degrees.
2. Scrub potatoes and cut into cubes.
3. Place in large baking pan along with red onion and garlic.
4. Drizzle with olive oil; toss, using hands, coating vegetables with oil.
5. Bake for 50-65 minutes, turning once with spatula, until potatoes are tender and crisp.
6. Meanwhile, in a large bowl combine taco seasoning mix, yogurt, mayonnaise, and salsa; mix well.
7. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
8. Cover salad and refrigerate for at least 3 hours until chilled; or you can serve the salad immediately.

gold potatoes, red onion, garlic, olive oil, taco, plain yogurt, mayonnaise, salsa, red bell pepper, green bell pepper, pepper, queso blanco

Taken from www.food.com/recipe/tex-mex-potato-salad-511635 (may not work)