Mexican Roasted Potato Salad

Name: Mexican Roasted Potato Salad
Prep time: 20 min
Cook time: 25 min
Yield: 10
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

Mexican Roasted Potato Salad was pinched from <a href="https://www.tasteofhome.com/recipes/mexican-roasted-potato-salad/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah..."

INGREDIENTS

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4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)

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1 tablespoon canola oil

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1-1/2 teaspoons salt, divided

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1/2 teaspoon pepper

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1 can (15 ounces) black beans, rinsed and drained

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1 can (4 ounces) chopped green chilies

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2 tablespoons minced fresh cilantro

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3/4 cup sour cream

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3/4 cup mayonnaise

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2 teaspoons lime juice

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1 teaspoon ground chipotle pepper or 2 teaspoons chili powder

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1/2 teaspoon ground cumin

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1/4 teaspoon garlic powder

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