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Mexican Roasted Potato Salad

 Mexican Roasted Potato Salad
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
10 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons minced fresh cilantro
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 teaspoons lime juice
  • 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder

Directions

  • Preheat oven to 425°. Place potatoes in a greased 15x10x1-in.
  • baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and
  • pepper. Toss to coat. Roast 25-30 minutes or until tender, stirring
  • occasionally.
  • In a large bowl, mix potatoes, beans, chilies and cilantro. In a
  • small bowl, combine sour cream, mayonnaise, lime juice, chipotle
  • pepper, cumin, garlic powder and remaining salt. Pour dressing over
  • potato mixture; toss to coat. Serve warm. Yield: 10 servings.