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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

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