Mexican (Inspired) Creamy Potato Salad Recipe

Mexican (Inspired) Creamy Potato Salad 
Submitted By: Taz


3 lbs Yukon Gold -OR- Russet Potatoes - peeled and cut into ½ inch cubes
2 Tbs Extra Virgin Olive Oil
1 (15oz) Can Black Beans - drained and rinsed
1 (4oz) Can Chopped Green Chiles -OR- 3-4 Jalapeño Peppers - seeded and diced
¼ Cup Fresh Coriander (Cilantro) - chopped
½ Cup Sour Cream
½ Cup Mayonnaise
1-2 Large cloves Fresh Garlic - grated into a paste
1 tsp Chipotle Powder - can substitute Cayenne Pepper OR Red Chile Powder if desired
½ tsp Ground Cumin
Juice of 1 Lime
Kosher Salt and Fresh Ground Black Pepper to taste
1 (15oz) Can Whole Kernel Sweet Corn - drained and rinsed
½ Medium Red Onion - small chopped
½ Raw -OR- Roasted Red Bell Pepper - small chopped 

  1. Preheat oven to 375ºF
  2. Toss potatoes with olive oil and salt and pepper to taste (apx 1 tsp salt and ½ tsp pepper) - Transfer to a lined baking sheet - Place in top third of the oven and roast until golden brown and tender (apx 45 minutes) - Transfer to a large bowl
  3. In a separate large bowl, whisk together the sour cream, mayonnaise, garlic, chipotle powder, ground cumin, and lime juice until smooth and thoroughly combined
  4. Add black beans, green chiles, and cilantro to the potatoes
  5. Pour the sour cream mixture over the top of the potato mixture and toss until everything is well coated and thoroughly combined - Taste and adjust seasoning
  6. Serve warm (room temperature) -OR- Cover and chill in refrigerator and serve cold

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