Mexican Roasted Potato Salad

Mexican Roasted Potato Salad
Mexican Roasted Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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 chilies

  • 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 pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally. In a large bowl, mix potatoes, beans, chilies 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. Yield: 10 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: