Tex Mex Potato Salad

1. Cut potatoes into halves or quarters, depending on size, to make bite-size pieces.
2. Place potatoes in a stockpot and fill with cold water until covered by 1 inch.
3. Bring to a low boil and immediately reduce to a medium simmer.
4. Cook until the potatoes are tender. Test a few pieces by tasting them.
5. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings
6. Add the black beans, green onions, red bell peppers and dill pickles to the potatoes.
7. Combine the vegetable oil, lime juice, cumin, garlic powder, liquid smoke and black pepper in a medium bowl
   or a blender. Whisk or blend until well combined.
8. Pour the dressing over the warm potatoes and gently stir until well combined.
9. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.

Note
1 Serving Provides 1/4 cup starchy vegetable, 1/8 cup meat/meat alternative

Can also substitute red potatoes for frozen potatoes, blue potatoes, or dehydrated potatoes.

Learn how to make the best classic potato salad.