Southwestern Potato Salad

• 1 1/2 pound red bliss potatoes, quartered and boiled
• 1 garlic clove, smashed
• 2 tablespoon 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 ounce canned black beans (½ of a 15 ½-ounce can)
• 1 cup cilantro, roughly chopped
• 2 teaspoon ground chile powder
• 2 teaspoon ground cumin
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• salt and pepper, to taste

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.
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.
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.