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.

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Mexican Green Bean & Potato Salad

Add your favorite Mexican flavor influences to your favorite potato salad recipe for an updated dish.

Course Salad, Side Dish

Cuisine Mexican

Author Libby with Lemony Thyme

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.

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