*  Exported from  MasterCook  *

               Cuban Potato Salad With Scallion Vinaigrette

Recipe By     : Susan Feniger and Mary Sue Milliken
Serving Size  : 1    Preparation Time :0:00
Categories    : Potato Salads                   Caribbean

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Small red potatoes -- cut 1/2"
   3      c             Cooked black beans
   2      bn            Scallions -- sliced,
                        - white and part of green
   1      c             Sour cream
   1      tb            Lemon juice -- freshly squeezed
     1/2  ts            Salt
     1/2  ts            White pepper -- freshly ground
     1/2  c             Mayonnaise
     1/2  bn            Chives -- thinly sliced

  Bring a pot of salted water to a boil and cook the potatoes until
  tender, about 10 minutes. Set aside. When cool, transfer to a large
  bowl and combine with black beans.

  In a blender combine the scallions, sour cream, and lemon juice.
  Pulse a few times to mix, then puree until smooth. Add salt,
  pepper, and mayonnaise. Blend just to combine.

  Drizzle vinaigrette over salad, then toss until potatoes and beans
  are well coated. Garnish with thinly-sliced chives.

  Recipe FROM: Too Hot Tamales

  Formatted by: Mr Mad, aka Joe Comiskey (JPMD44A), Jan 17, 1997


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