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Zippy Potato Salad

1 1/3 lbs. potatoes (about 4 mediumm),
peeled and cut into 1 inch cubes
15 ounce can black beans, drained and rinsed
7 ounce can whole kernel corn, drained
1 cup diced tomatoes
1/2 cup scallions, sliced and including some of the green tops
Lime Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh or bottled lime juice
1 1/2 tablespoons bottled mild jalapeno or hot sauce
1 1/2 tsp. chili powder
1/2 tsp. salt
In a 3 quart saucepan, cook potatoes, covered in 2 inches of boiling water for 10 to 12 minutes, until tender. Drain and cool. Prepare lime vinaigrette. Add potatoes and remaining ingredients to vinaigrette and toss gently to mix. Serve cooled.