Zesty Black Bean - Potato Salad - cooking recipe

Ingredients

4 large Idaho potatoes
1/2 c. chopped Vidalia or other sweet onion
1/2 c. sour cream
1/2 c. regular or light mayonnaise
1 tsp. celery salt
1/2 tsp. ground cumin
1/8 tsp. white pepper
1/4 tsp. granulated garlic
1 Tbsp. red wine vinegar
1 (10 oz.) can tomatoes and chilies
1 (15 oz.) can black beans, drained and rinsed
fresh lettuce or spinach leaves
fresh tomato wedges
snipped cilantro (for garnish)

Preparation

Boil Idaho potatoes in their jackets 30 minutes or until tender.
Set aside.
In a large bowl, combine onion, sour cream, mayonnaise, celery salt, cumin, pepper, garlic, vinegar and tomatoes and green chilies.
Fold in black beans.
Coarsely chop the potatoes (will measure about 8 cups) and gradually add to the sauce, gently coating the potatoes.
Chill several hours before serving on a platter covered with lettuce or spinach leaves. Garnish with tomato wedges and sprinkle with snipped cilantro. Serves 10 to 12 generously.