Potato Salad (Mexican Roasted)

By pthome

Ingredients

• 4 lb. Potatoes/about 8 cups (peeled and cut into 1/2" cubes)
• 1 T. Canola Oil
• 1-1/2 t. Salt, divided
• 1/2 t. Pepper
• 1 (15 oz.) Black Beans/rinsed and drained
• 1 can (4 oz.) Chopped Green Chilies
• 1 T. Minced Fresh Cilantro
• 3/4 c. Sour Cream
• 3/4 c. Mayonnaise
• 2 t. Lime Juice
• 1 t. Ground Chipotle Pepper OR 2 t. Chili Powder
• 1/2 t. Ground Cumin
• 1/4 t. Garlic Powder

Preparation

Step 1

Preheat oven to 425. Place potatoes in a greased 15x10x1 inch baking pan. Drizzle with oil and sprinkle with 1 t. salt and pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring occasionally.
In a large bowl mix potatoes, black 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 and toss to coat. Serve warm.