Caribbean Potato Salad

United States Potato Board
  • Yield: 4 servings


1medium red or white potato (5 to 6 ounces), cut into 1/2-inch cubes
1 1/2tablespoons canola oil
1 1/2tablespoons fresh lime juice
1teaspoon chili powder
1/4teaspoon salt, or to taste
1/8teaspoon hot pepper sauce
1/2cup rinsed and drained canned black beans
1/3cup frozen corn kernels, thawed
1/3cup diced tomato
3tablespoons sliced green onions with tops


  1. In small saucepan, cook potato, covered, in 2 inches boiling water about 10 minutes or until just tender; drain and cool. Meanwhile, in bowl, whisk oil, lime juice, chili powder, salt and pepper sauce. Add potatoes and remaining ingredients. Toss gently to mix thoroughly. Serve at room temperature or chilled.

Recipe courtesy of the United States Potato Board