Mexican Roasted Potato Salad
This south of the border potato salad is such a fun change!
Prep time:
Cook time:
Serving size: 10
Calories per serving: 276
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 276
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
Directions:
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.
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
