Cut potatoes into halves or quarters, depending on size, to make bite-size pieces.
Place potatoes in a stockpot and fill with cold water until covered by 1 inch.
Bring to a low boil and immediately reduce to a medium simmer.
Cook until the potatoes are tender. Test a few pieces by tasting them.
Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings
Add the black beans, green onions, red bell peppers and dill pickles to the potatoes.
Combine the vegetable oil, lime juice, cumin, garlic powder, liquid smoke and black pepper in a medium bowl
or a blender. Whisk or blend until well combined.
Pour the dressing over the warm potatoes and gently stir until well combined.
Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
Note
1 Serving Provides 1/4 cup starchy vegetable, 1/8 cup meat/meat alternative
Can also substitute red potatoes for frozen potatoes, blue potatoes, or dehydrated potatoes.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.