Kat's Cuban Potato Salad Bean With Scallion Vinaigrette
Ingredients
1 lb small red potatoes -- cut
1 into 1/2 pieces
3 c cooked black beans
2 bn scallions, white and part of
1 green -- sliced
1 c sour cream
1 tb freshly-squeezed lemon
1 juice
1/2 ts salt
1/2 ts freshly-ground white pepper
1/2 c mayonnaise
1/2 bn chives -- thinly sliced
Instructions
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