Cuban Potato Salad with Scallion Vinaigrette

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    • 1 pounds small red potatoes, cut into 1/2 inch pieces
    • 3 cups cooked black beans
    • 2 bunches of scallions, white and part of green, sliced
    • 1 cup sour cream
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/2 cup mayonnaise
    • 1/2 bunch chives, thinly sliced, for garnish


    Step 1

    Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.

    Step 2

    In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.

    Step 3

    Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.

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