Mexican Green Bean & Potato Salad
If you can kick up a basic Roast Chicken recipe simply by changing the seasonings, why can’t you kick up your favorite potato salad the same way? Okay, that was a rhetorical question since clearly I have already done that, thus this post. However, every time one of those little light bulbs go off I feel the need to share.
So I took my basic mayonnaise potato salad recipe and added all my favorite Mexican flavor influences….lime juice, jalapeño, cilantro, cumin, chili powder, cayenne, and oregano. I threw in the green beans for color and crunch…great add.
A couple weeks ago, on a Sundays with Shelby outing, we discovered Penzeys Spices. A candy store of sorts for folks like me. I limited myself to three choices…from 200+. Tonight I broke open the Cumin Seeds, toasted them in a dry skillet, ground them fine, and added them to this dish {I wish I knew how to make that note….the one the angels sing when the heavens open up}, the one you hear when something amazing happens…toasted cumin seeds were that moment.
Mexican Green Bean & Potato Salad
Ingredients
- 2 lbs. small new potatoes cooked until just fork tender
- 1 cup fresh green beans steamed
- 2 scallions thin sliced
- 1/2 jalapeño fine diced
- 1 Tbl. fresh lime juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh cilantro leaves
- 1 sprig fresh oregano leaves only
- 2 Tbl. cumin seeds toasted then fine ground
- 1/4 tsp. cayenne pepper
- 1/4 tsp. chili powder
- salt & fresh cracked pepper to taste
Instructions
- Cook potatoes until just fork tender, then cut into small cubes.
- Steam green beans until just tender, cut in half.
- Combine all remaining ingredients, season with salt & pepper to taste.
- Pour mayonnaise mixture over potatoes and green beans and mix well.
Other recipes you might enjoy:
