Chipotle Black Bean Potato Salad


1 5lb bag of Yukon potatoes
1 yellow Vidalia onion chopped finely
2 tsp. of fresh garlic minced
1 15oz. can of black beans (drained and rinsed)
1 4oz. can of diced green chilies
1 7.5 oz. can of chipotle peppers in adobo sauce
1 package of Queso Fresco cheese
2 cups of plain Greek yogurt
2 ½ cups of Crema Mexicana (if you can’t find it, you can use sour cream)
¼ tsp. of salt
¼ tsp. of pepper
¼ cup of fresh cilantro chopped


1. Peel potatoes, remove skin.
2. Boil potatoes until tender and cooked 15-20 minutes.
3. In a large bowl: combine all ingredients except potatoes and cilantro. Set aside.
4. Cut cooked potatoes into bite chunky size pieces and cool.
5. Fold cut potatoes into sauce mixture.
6. Add fresh cilantro, save 1 tsp. for garnish.

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