Mexican Potato Salad

Ingredients

1 pound baby red potatoes, cooked, cooled and halved
4 hard boiled eggs, cooled, peeled and quartered
2 jalapenos, deseeded and diced
3/4 cup cherry tomatoes, halved
1/2 cup fresh corn, cooked (grilled or boiled, up to you)
1/2 cup canned black beans, rinsed (if you can remember to put them in)
1/2 cup fresh cilantro, roughly chopped
For the Dressing:
3/4 cup sour cream
1/2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon hot sauce (I used chili lime flavor)
1 teaspoon salt
1 teaspoon sugar
1 Zest and juice of lime
Garnish:
1 Avocado, stoned, peeled and sliced

Preparation

1
Combine dressing ingredients in a small bowl and set aside.
2
Place all salad ingredients in a large bowl and toss lightly with tongs.
3
Pour dressing over top and toss to combine.
4
Serve topped with avocado and fresh cilantro.

 



About

A kicked up version of the potluck classic.

Yield:

6

Added:

June 14, 2011

Creator:

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