Name: Potato Salad with Black Beans and Buttermilk Dressing
Ingredients: 2 pounds red skin potatoes; 6 cups cooked or canned (drained and rinsed black beans); 2 cups full fat plain Greek yogurt; ¾ cup buttermilk; 1 bunch cilantro (about 1 cup, chopped); 2 tablespoons ground cumin; 2 tablespoons chives (chopped); 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; 1 red bell pepper (seeded and diced); 1 jalapeño (minced)

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Potato Salad with Black Beans and Buttermilk Dressing

To download a Spanish translation of this recipe click here.

Course: Salads, Side Dishes

Bean type: Black Bean

Nutrition attribute: Vegetarian

Collection: Chef Creation, Entertaining

Servings:

Calories: 220kcal

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Ingredients

2 pounds red skin potatoes
6 cups cooked or canned drained and rinsed black beans
2 cups full fat plain Greek yogurt
¾ cup buttermilk
1 bunch cilantro about 1 cup, chopped
2 tablespoons ground cumin
2 tablespoons chives chopped
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 red bell pepper seeded and diced
1 jalapeño minced

Instructions

Wash and cut red potatoes into small cubes. Boil until tender. Drain and cool to room temperature.
In a large mixing bowl whisk together the yogurt, buttermilk, cilantro, cumin, chives, salt and pepper.
Toss potatoes, black beans, red bell pepper, and jalapeño with the dressing.

Notes

Created by Chef Katy Keck, New World Grill, New York

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Potato Salad with Black Beans and Buttermilk Dressing

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