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Southwestern Potato Salad Recipe


Southwestern Potato Salad

This zesty take on a potato salad marries the old with the new, using red bliss potatoes, cilantro, and black beans.

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  • 1 ½ pounds 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
  • ¼ small red bell pepper, ¼-inch dice
  • One small 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
  • ½ cup sour cream
  • ½ cup mayonnaise
  • Salt and pepper, to taste


Rub the inside of a medium stainless steel bowl with 1 clove of crushed garlic and discard the garlic. Slice the potatoes ¼ inch thick. Add the warm, sliced potatoes to the bowl. Drizzle the potatoes with 2 tablespoons of cider vinegar and toss to coat evenly. Add the remaining ingredients and mix well with a plastic spatula, being careful not to mash the potatoes. 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.