This Mexican Potato Salad is bursting with delicious flavor. Corn, black beans, cherry tomatoes, cilantro and Frank's Redhot Buffalo Wing Sauce make for one amazing side dish for all your summertime gatherings.
Ingredients
1.5 lbs Baby Boomer Potatoes, quartered
2 tablespoons olive oil
1/2 tablespoon cumin
1/4 cup mayonnaise, I used Light
1/4 cup Frank's Redhot Buffalo Wings Sauce
juice of 1 lime (approx. 2 tablespoons)
1/4 cup red onion, finely diced
3/4 cup corn
3/4 cup black beans, drained
1/4 cup cherry tomatoes, quartered
2 tablespoons jalapeno, minced (optional)
2 tablespoons cilantro, chopped
1/4 cup corn chips, lightly crushed
Instructions
Preheat oven to 425 degrees. Spray a large sheet pan with cooking spray and set aside.
In a large bowl, combine potatoes with olive oil and cumin and toss to combine. Place onto prepared sheet pan and spread out evenly. Roast for 10 mins, take out and stir. Place back into oven and conitu roasting for 10 additional minutes.
While the potatoes back, prepare the dressing. Place mayonnaise, Frank's Redhot Buffalo Wings Sauce and lime juice into a large bowl and whisk to combine.
As soon as the potatoes are fork tender, remove from oven and place immediately into dressing bowl. Toss to combine and then add additional ingredients through jalapeno.
Place into refrigerator to chill.
When ready to serve, top with corn chips and additional cilantro, if desired.
CoursesSide Dish
CuisineMexican
Nutrition Facts
Serving Size1/2 cup
Amount Per Serving
Calories291
% Daily Value
Total Fat9 g
14%
Saturated Fat1 g
5%
Cholesterol3 mg
1%
Sodium478 mg
20%
Total Carbohydrates42 g
14%
Dietary Fiber10 g
40%
Sugars10 g
Protein7 g
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/mexican-potato-salad/