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 salt
1 teaspoon sugar
Garnish:
1 Avocado, stoned, peeled and sliced
Preparation
.
About
A kicked up version of the potluck classic.
Yield:
6
Added:
Tuesday, June 14, 2011 - 9:33am
