Cuban Potato Salad With Scallion Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Small red potatoes - cut into 1/2" pieces
3 cups	480g / 16oz	Cooked black beans
2		Scallions, white and part of green - sliced
1 cup	237ml	Sour cream
1 tablespoon	15ml	Freshly-squeezed lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 cup	118ml	Mayonnaise
1/2		Chives - thinly sliced

Recipe Instructions

Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.

In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine.

Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated. Garnish with thinly-sliced chives.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6314 broadcast 01-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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