Cuban Potato Salad with Scallion Vinaigrette
Recipe courtesy of Mary Sue Milliken and Susan Feniger
Watch how to make this recipe.
- Level: Easy
- Nutritional Analysis Per Serving (1 of 10 servings): Calories 232, Total Fat 14 g, Saturated Fat 4 g, Carbohydrates 22 g, Dietary Fiber 6 g, Sugar 2 g, Protein 6 g, Cholesterol 16 mg, Sodium 206 mg
Ingredients:
- 1 pound small red potatoes, cut into 1/2-inch pieces
- 3 cups cooked black beans
- 2 bunches scallions, white and part of green, sliced
- 1 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup mayonnaise
- 1/2 bunch chives, thinly sliced, for garnish
Cook Mode: Keep your screen awake while preparing this vibrant dish.
- Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Drain, cool slightly, then transfer to a large bowl and gently toss with the black beans.
- In a blender, combine scallions, sour cream, and lemon juice. Blend briefly, then process until smooth and creamy. Add salt, white pepper, and mayonnaise; pulse just until incorporated.
- Pour the scallion vinaigrette over the potato-bean mixture. Stir gently to coat evenly, then garnish with sliced chives for a fresh, irresistible finish.
1997, M.S. Milliken & S. Feniger, all rights reserved
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