Recipe - Cuban Potato Salad With Scallion Vinaigrette

1 pound Small red potatoes, cut into
1/2" pieces
3 cup Cooked black beans
2 bn Scallions, white and part of
green, cut or sliced up
1 cup Sour cream
1 tablespoon Freshlysqueezed lemon juice
One half teaspoon Salt
One half teaspoon Freshlyground white pepper
One half cup Mayonnaise
One half bn Chives, thinly cut or sliced up

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 cut or sliced up chives. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6314 broadcast 01131997)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

01171997

Recipe by: Susan Feniger and Mary Sue Milliken Posted to MCRecipe Digest
V1 #643 by Nancy Berry nlberry@prodigy.net on Jun 11, 1997