Subj : Mexican Sides - 03
To   : All
From : Dave Drum
Date : Sun Nov 24 2024 12:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mexican Roasted Potato Salad
Categories: Potatoes, Beans, Herbs, Chilies, Dairy
     Yield: 10 Servings

     4 lb Potatoes; peeled, in 1/2"
          - cubes
     1 tb Oil
 1 1/2 ts Salt; divided
   1/2 ts Pepper
    15 oz Can black beans; rinsed,
          - drained
     4 oz Can chopped green chilies
     2 tb Minced fresh cilantro
   3/4 c  Sour cream
   3/4 c  Mayonnaise
     2 ts Lime juice
     1 ts Ground chipotle pepper
          +=OR=+
     2 ts Chilli spice mix
   1/2 ts Ground cumin
   1/4 ts Garlic powder

 Set oven @ 425ºF/218ºC.

 Place potatoes in a greased 15" X 10" x 1" baking pan.
 Drizzle with oil; sprinkle with 1 teaspoon salt and the
 pepper. Toss to coat. Roast until tender, 25-30 minutes,
 stirring occasionally.

 In a large bowl, mix potatoes, beans, chiles 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.

 Elisabeth Larsen, Pleasant Grove, Utah

 Makes: 10 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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