Salsa Potato Salad
Salsa Potato Salad
Ingredients
- 2 pounds local red skin potatoes
- ½ cup mayonnaise
- ½ cup local plain Greek yogurt
- ½ cup local Mister Burns/Rooted In Inc. Mild Rojo Salsa
- 1 cup corn local fresh, canned or frozen
- 1 can 15 oz. black beans, rinsed and drained
- 1 cup local shredded cheddar cheese
- 2 local scallions sliced
- ¼ cup chopped local fresh cilantro
- Tajin** optional
Instructions
- Add potatoes to a large stockpot and add enough water to cover by 2-inches. Bring to a boil; reduce heat and simmer until tender, about 15 to 20 minutes. Drain and let cool.
- Whisk mayonnaise, yogurt and salsa together in a large bowl. Cut potatoes into small chunks. Add potatoes, corn, black beans, cheese, scallions and cilantro; stir until well combined. Season with salt and pepper.
- Cover and refrigerate for 2 hours before serving.
- Serve sprinkled with Tajin, if desired.
Notes
** Tajín is a Mexican spice mix consisting of ground chiles de árbol, guajillo chili, pasilla chili, sea salt and dehydrated lime.
Local Sources
Vegetables
Full Circle Farm
https://www.fullcircle.farm/
Sunny Hill Farm
https://www.sunnyhillfarm.store/
Yogurt
Odyssey
https://odysseybrands.com/
Mister Burns/Rooted In Inc. Mild Rojo Salsa
Sold by Rooted In Inc. Contact selena.darrow@rootedininc.org
Cheese
Door Artisan Cheese
https://www.doorartisancheese.com/
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