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Mexican Roasted Potato Salad
Ingredients
  • 4 pounds potatoes, peeled and cut into ½-inch cubes (about 8 cups)
  • 1 tablespoon canola oil
  • 1-½ teaspoons salt, divided
  • ½ teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 2 tablespoons minced fresh cilantro
  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 2 teaspoons lime juice
  •  
  • 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
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