Southwestern Potato Salad

Name: Add a twist to your potato salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pound red bliss potatoes, quartered and boiled; 1 garlic clove, smashed; 2 tablespoon cider vinegar; 1 large scallion, green and white parts, thinly sliced; 1 rib of celery, ¼-inch dice; 1/4 small red bell pepper, ¼-inch dice; 1 (4-ounce) can diced green chiles; 7 ounce canned black beans (½ of a 15 ½-ounce can); 1 cup cilantro, roughly chopped; 2 teaspoon ground chile powder; 2 teaspoon ground cumin; 1/2 cup sour cream; 1/2 cup mayonnaise; salt and pepper, to taste

Robert Rabine|June 16, 2011 4:43 pm EST

3.7 (3 ratings)

Print

This zesty take on a potato salad marries the old with the new, using red bliss potatoes, cilantro, and black beans.

Prep Time

15

minutes

Cook Time

20

minutes

Servings

10

Total time: 35 minutes

Ingredients

1 1/2 pound red bliss potatoes, quartered and boiled
1 garlic clove, smashed
2 tablespoon cider vinegar
1 large scallion, green and white parts, thinly sliced
1 rib of celery, ¼-inch dice
1/4 small red bell pepper, ¼-inch dice
1 (4-ounce) can diced green chiles
7 ounce canned black beans (½ of a 15 ½-ounce can)
1 cup cilantro, roughly chopped
2 teaspoon ground chile powder
2 teaspoon ground cumin
1/2 cup sour cream
1/2 cup mayonnaise
salt and pepper, to taste

Directions

Step 1: Rub the inside of a medium stainless steel bowl with 1 clove of crushed garlic and discard the garlic. Slice 1 1/2 pounds potatoes with ¼ inch thickness. Add the warm, sliced potatoes to the bowl. Drizzle the potatoes with 2 tablespoons of cider vinegar and toss to coat evenly.
Step 2: Add 1 thinly sliced scallion, 1 diced celery, 1/4 diced red bell pepper, 4 ounces diced green chiles, 7 ounces black beans, 1 cup cilantro, 2 teaspoons chile powder and cumin, 1/2 cup sour cream and 1/2 cup mayonnaise. Mix well with a plastic spatula, being careful not to mash the potatoes.
Step 3: Refrigerate for a couple of hours to marry the flavors. Be sure to serve your Southwestern Potato Salad just below room temperature because excessive coldness masks the flavors.