Mexican Roasted Potato Salad Recipe
Recipe By Taste Of Home
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. Elisabeth Larsen, Pleasant Grove, Utah.
4.3
18 Rating -
Rate
Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Roasted Potato Salad Recipe
- 0.40 pound Potatoes, peeled and cut into 1/2 inch cubes
- 1/10 tablespoon Canola oil
- 0.15 teaspoon Salt, divided
- 1/20 teaspoon Pepper
- 1/10 can Black beans, rinsed and drained
- 1/10 can Chopped green chiles
- 1/5 tablespoon Minced fresh cilantro
- 0.07 cup Sour cream
- 0.07 cup Mayonnaise
- 1/5 teaspoon Lime juice
- 1/10 teaspoon Teaspoon ground chipotle pepper or 2 chili powder
- 1/20 teaspoon Ground Cumin
- 0.03 teaspoon Garlic powder
Nutrition
value
value
123
calories per serving
2 g Fat3 g Protein24 g Carbs3 g FiberOther
Current Totals
- Fat2g
- Protein3g
- Carbs24g
- Fiber3g
MacroNutrients
- Carbs24g
- Protein3g
- Fiber3g
Fats
- Fat2g
Vitamins & Minerals
- Calcium22mg
- Iron1mg
- Vitamin A106mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B120mcg
- Vitamin C50mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus72mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home