Mexican Roasted Potato Salad
http://www.tasteofhome.com/recipes/mexican-roasted-potato-salad
Bake: 25 minutes.
YIELD: 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
· 1. Preheat oven to 425°. Place potatoes in a greased 15 x 10 x 1-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.
· 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.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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