Ingredients
4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)1 tablespoon canola oil1-1/2 teaspoons salt, divided1/2 teaspoon pepper1 can (15 ounces) black beans, rinsed and drained1 can (4 ounces) chopped green chiles2 tablespoons minced fresh cilantro3/4 cup sour cream3/4 cup mayonnaise2 teaspoons lime juice1 teaspoon ground chipotle pepper or 2 teaspoons chili powder1/2 teaspoon ground cumin1/4 teaspoon garlic powder
Preparation
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally.
In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
