Mexican Potato Salad
By: Susan Keefe
Published: Tuesday, June 14, 2011 - 9:33am

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
Handful of fresh cilantro

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.