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.
Ingredients For Mexican Roasted Potato Salad Recipe
4 pound Potatoes, peeled and cut into 1/2 inch cubes
1 tablespoon Canola oil
1.5 teaspoon Salt, divided
0.5 teaspoon Pepper
1 can Black beans, rinsed and drained
1 can Chopped green chiles
2 tablespoon Minced fresh cilantro
0.75 cup Sour cream
0.75 cup Mayonnaise
2 teaspoon Lime juice
1 teaspoon Teaspoon ground chipotle pepper or 2 chili powder
0.5 teaspoon Ground Cumin
0.25 teaspoon Garlic powder
Nutrition value
123
calories per serving
2 g Fat3 g Protein24 g Carbs3 g FiberOther
Current Totals
2 g Fat
3 g Protein
24 g Carbs
3 g Fiber
MacroNutrients
Carbs
24 g
Protein
3 g
Fiber
3 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
22 mg
Iron
1 mg
Vitamin A
106 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
27 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
44 mg
Manganese
0 mg
Phosphorus
72 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
