Spicy Black Bean Potato Salad
Submitted by mixtogether
Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.
YIELD
12 servingsPREP
10 minCOOK
26 minREADY
100 minPotato salad gets a Cajun makeover here, and it’s a welcome one. The familiar creamy base is still there, but it’s loaded up with black beans, fresh jalapenos, green onion and bell pepper, then spiked with Cajun seasoning for a salad that actually has some kick.
Red-skinned potatoes are the right call: their thin skins stay on for color and texture, and their waxy flesh holds its shape after boiling instead of falling apart in the dressing. Dicing them after cooking keeps the pieces tidy.
Smoky bacon goes in two ways, half mixed through for flavor and half saved to crumble on top so it stays crisp. The black beans add heartiness and fiber, turning a side into something nearly substantial enough to stand alone.
Like all potato salads, it needs time in the fridge so the flavors settle and the dressing soaks in. Make it ahead for a cookout or potluck.
Kitchen Tips
- Cook the potatoes just until fork-tender; overcooked spuds turn the salad mushy.
- Cool the potatoes before dressing so they don’t break apart or thin the mayo.
- Seed the jalapenos for milder heat, or leave them in for more fire.
- Reserve half the bacon for the top so it stays crunchy.
Variations
- Stir in shredded cheddar or pepper jack.
- Swap the black beans for corn or pinto beans.
- Add a splash of pickle juice or hot sauce for extra tang and heat.
Ingredients
Directions
Place potatoes in a pot with enough water to cover.
Bring to a boil, and cook until tender.
Drain, dice, and cool.
Place eggs in a pot with enough cold water to cover.
Bring to a boil and immediately remove from heat.
Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes.
Drain, cool, peel and chop.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, mix chopped eggs, ½ the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning.
Gently mix in diced, cooled potatoes.
Season with salt and pepper, and sprinkle with remaining bacon.
Cover, and refrigerate until ready to serve.
Comments
