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Southwestern Potato Salad

Combine Tex-Mex with your classic potato salad
Southwestern Potato Salad
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This zesty take on a potato salad marries the old with the new, using red bliss potatoes, cilantro, and black beans.


  • 1 1/2 Pound red bliss potatoes, quartered and boiled
  • 1 garlic clove, smashed
  • 2 Tablespoons cider vinegar
  • 1 large scallion, green and white parts, thinly sliced
  • 1 rib of celery, ¼-inch dice
  • 1/4 small red bell pepper, ¼-inch dice
  • 1 (4-ounce) can diced green chiles
  • 7 Ounces canned black beans (½ of a 15 ½-ounce can)
  • 1 Cup cilantro, roughly chopped
  • 2 Teaspoons ground chile powder
  • 2 Teaspoons ground cumin
  • 1/2 Cup sour cream
  • 1/2 Cup mayonnaise
  • Salt and pepper, to taste


Step 1: Rub the inside of a medium stainless steel bowl with 1 clove of crushed garlic and discard the garlic. Slice 1 1/2 pounds potatoes with ¼ inch thickness. Add the warm, sliced potatoes to the bowl. Drizzle the potatoes with 2 tablespoons of cider vinegar and toss to coat evenly.

Step 2: Add 1 thinly sliced scallion, 1 diced celery, 1/4 diced red bell pepper, 4 ounces diced green chiles, 7 ounces black beans, 1 cup cilantro, 2 teaspoons chile powder and cumin, 1/2 cup sour cream and 1/2 cup mayonnaise. Mix well with a plastic spatula, being careful not to mash the potatoes.

Step 3: Refrigerate for a couple of hours to marry the flavors. Be sure to serve your Southwestern Potato Salad just below room temperature because excessive coldness masks the flavors.