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Cuban Potato Salad With Scallion Vinaigrette
Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Small red potatoes -- cut into 1/2" 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 Freshly-ground white pepper
1/2 cup Mayonnaise
1/2 bunch Chives -- thinly sliced
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.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-17-1997
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