I spent all day Friday making chicken and Southwest Potato Salad for the Saturday meal at The Pantry at Rock Creek, and there was a fair amount left over so I dressed it up for dinner Saturday night at home.
We made enough salad for 120 people, and only ended up feeding just under 100, so all of the volunteers got some to take home. I fried up some ground beef and mixed it in with the leftovers we brought home, and it was a great dinner.
Southwest Potato Salad
If you don’t have Old Bay, leave it out (or add in a touch of paprika & celery salt). But ever since I discovered how great it went with a black bean salad, I like to add it in. Old Bay, it’s not just for seafood!
ACTIVE TIME45 minutes
TOTAL TIME3 hours
- 3 yams, diced
- 1 T vegetable oil
- 1 T chili powder
- 1/2 t chili flakes (or cayenne)
- 1 T ground cumin
- 1 c frozen corn
- 1/4 c minced red onion
- 1 can of black beans, rinsed & drained
- 1/4 c vegetable oil
- juice of 2 limes
- 2 cloves garlic, minced
- a splash of red wine vinegar (optional)
- 1/2 t Old Bay seasoning
- 1/2 t ground cumin
- pinch of salt & a good grind of black pepper
- a few spashes of hot sauce
- crumbled cotija cheese & cilantro, optional
- Preheat oven to 400F. In a large bowl, combine the diced yams with the oil, chili powder, cumin and chili flakes. Dump out evenly onto a prepared baking sheet and bake for 15 minutes. Meanwhile, add corn into the same bowl and toss to gather up any of the remaining spice & oil. Remove yams from oven and toss for even cooking, adding in the corn. Bake for another 15 minutes.
- In a large serving bowl, add in the black beans and red onion. Combine the remaining ingredients into a small jar and shake until well mixed. Taste and adjust seasonings if necessary. Remove the corn and yams from the oven and add into the bean mixture. Pour over dressing and toss the salad well. Serve immediately (though I’m sure it’s delicious cold too). Serves 4 meal-sized portions.
- Great as a main dish with chorizo or ground beef