Mexican Roasted Potato Salad
Prep: 20 minutes.
Bake: 25 minutes.
YIELD: 10 servings
· 1/4 teaspoon garlic powder
· 2. 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.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <firstname.lastname@example.org>
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