Mexican Roasted Potato Salad

• 4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
• 1 tablespoon canola oil
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (4 ounces) chopped green chiles
• 2 tablespoons minced fresh cilantro
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder

1. Preheat oven to 425u0b0. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally.
2. In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

potatoes, canola oil, salt, pepper, black beans, green chiles, fresh cilantro, sour cream, mayonnaise, lime juice, ground chipotle pepper, ground cumin, garlic

Taken from www.tasteofhome.com/recipes/mexican-roasted-potato-salad/ (may not work)