Subj : Mexican Sides - 03
To   : All
From : Dave Drum
Date : Sun Nov 24 2024 12:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Roasted Potato Salad
 Categories: Potatoes, Beans, Herbs, Chilies, Dairy
      Yield: 10 Servings
 
      4 lb Potatoes; peeled, in 1/2"
           - cubes
      1 tb Oil
  1 1/2 ts Salt; divided
    1/2 ts Pepper
     15 oz Can black beans; rinsed,
           - drained
      4 oz Can chopped green chilies
      2 tb Minced fresh cilantro
    3/4 c  Sour cream
    3/4 c  Mayonnaise
      2 ts Lime juice
      1 ts Ground chipotle pepper
           +=OR=+
      2 ts Chilli spice mix
    1/2 ts Ground cumin
    1/4 ts Garlic powder
 
  Set oven @ 425ºF/218ºC.
  
  Place potatoes in a greased 15" X 10" x 1" baking pan.
  Drizzle with oil; sprinkle with 1 teaspoon salt and the
  pepper. Toss to coat. Roast until tender, 25-30 minutes,
  stirring occasionally.
  
  In a large bowl, mix potatoes, beans, chiles 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.
  
  Elisabeth Larsen, Pleasant Grove, Utah
  
  Makes: 10 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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