Recipe Book

Name: Mexican Roasted Potato Salad
Ingredients: 4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups); 1 tablespoon canola oil; 1-1/2 teaspoons salt, divided; 1/2 teaspoon pepper; 1 can (15 ounces) black beans, rinsed and drained; 1 can (4 ounces) chopped green chiles; 2 tablespoons minced fresh cilantro; 3/4 cup sour cream; 3/4 cup mayonnaise; 2 teaspoons lime juice; 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder

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Mexican Roasted Potato Salad

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah

Source: tasteofhome.com

Ingredients

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4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) chopped green chiles
2 tablespoons minced fresh cilantro
Dressing
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Instructions

1.
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally.
2.
In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

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Mexican Roasted Potato Salad

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