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Mexican Roasted Potato Salad

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    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 chiles
  • 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

  • Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. 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.
Nutrition Facts
3/4 cup: 334 calories, 17g fat (4g saturated fat), 5mg cholesterol, 588mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 6g protein.

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