Recipe of the Month

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SOUTHWESTERN POTATO SALAD

If you have been making the same traditional potato salad for more years than you would care to admit, here’s a new one.  We guarantee instant approval and widespread demand for copies of this recipe!  

6                     large red or white, thin skinned potatoes
1                     can(4oz) diced green chiles, drained
1                     can black beans
1/2cup            fresh parsley and/or cilantro, chopped
1/2cup            red onion, chopped
1/2cup            red pepper, chopped
1/2cup            chives, chopped
DRESSING:
2 Tbsp            olive oil
1/3cup            wine vinegar
1/2tsp            ground cumin
1/2tsp            salt
black pepper and cayenne pepper to taste

•  Cook unpeeled potatoes in covered saucepan for 20 minutes or until just tender.  Drain and let cool.
• In large salad bowl, cube unskinned potatoes.  Add remaining ingredients,  vary according to taste and availability.
• In tightly lidded jar, combine dressing ingredients.  Shake well.  Pour over salad mixture and toss lightly.
• Cover and refrigerate for at least two hours to blend ingredients.

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