Mexican (Inspired) Creamy Potato Salad
Submitted By: Taz
Ingredients:
3 lbs Yukon Gold -OR- Russet Potatoes - peeled and cut into ½ inch cubes
2 Tbs Extra Virgin Olive Oil
1 (15oz) Can Black Beans - drained and rinsed
1 (4oz) Can Chopped Green Chiles -OR- 3-4 Jalapeño Peppers - seeded and diced
¼ Cup Fresh Coriander (Cilantro) - chopped
½ Cup Sour Cream
½ Cup Mayonnaise
1-2 Large cloves Fresh Garlic - grated into a paste
1 tsp Chipotle Powder - can substitute Cayenne Pepper OR Red Chile Powder if desired
½ tsp Ground Cumin
Juice of 1 Lime
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
1 (15oz) Can Whole Kernel Sweet Corn - drained and rinsed
½ Medium Red Onion - small chopped
½ Raw -OR- Roasted Red Bell Pepper - small chopped
Preparation:
- Preheat oven to 375ºF
- Toss potatoes with olive oil and salt and pepper to taste (apx 1 tsp salt and ½ tsp pepper) - Transfer to a lined baking sheet - Place in top third of the oven and roast until golden brown and tender (apx 45 minutes) - Transfer to a large bowl
- In a separate large bowl, whisk together the sour cream, mayonnaise, garlic, chipotle powder, ground cumin, and lime juice until smooth and thoroughly combined
- Add black beans, green chiles, and cilantro to the potatoes
- Pour the sour cream mixture over the top of the potato mixture and toss until everything is well coated and thoroughly combined - Taste and adjust seasoning
- Serve warm (room temperature) -OR- Cover and chill in refrigerator and serve cold
