Roasted Potato Rainbow Salad with Lime Crema

We received potatoes in our last two CSA boxes, two weeks ago it was handful of yellow potatoes and last week it was a handful of blue potatoes. I toyed with the idea of making something for breakfast, but I wanted to wait to see if I would end up with a larger batch of potatoes and waiting paid off. Dave and I took two different approaches to eating this, I preferred eating it hot whereas Dave viewed it as more of a chilled dish. Either way is fine, but if you'll be reheating it make sure that you have extra crema to add.

Recipe slightly adapted from Budget Bytes.

-8 ounces light sour cream 
-1 fresh lime 
-1 small clove garlic, minced
-1/4 teaspoon salt 
-1.5 pounds potatoes (I used a mix of blue and yellow), peeled and small diced
-1 teaspoon cumin 
-1 can (14.75 ounces) fire-roasted corn, drained and rinsed
-15 ounce can black beans, drained and rinsed
-1 red bell pepper 
-1 shallot, diced

Preheat the oven to 400 degrees. Place the diced potatoes on a foil lined baking sheet that's been sprayed with cooking spray. Spray the potatoes and then season them with cumin and salt. Roast for 30 minutes or until the potatoes are browning at the edges.

While the potatoes are roasting combine the sour cream with zest from the lime and the juice of the lime. Add the garlic and salt. Stir to fully combine.

Combine corn, black beans, red pepper, and shallot. I preferred this dish cold, so I refrigerated the potatoes before the next step; if you prefer a hot service, warm the corn, black beans, red pepper and shallot in a skillet on the stove-top.

Add the potatoes to the black bean and corn mixture. Stir in some of the crema until the dish is evenly coated and top each serving with the remaining crema. This made five large portions for us, but you could easily make six smaller portions and still be satisfied. 


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