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My review
Spicy Black Bean Potato Salad
TCSTEFFEY
"Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste."
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Ingredients
1 h 40 m servings 503 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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, 1/2 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.
Nutrition Facts
Per Serving: 503 calories; 40.9 g fat; 28.3 g carbohydrates; 7.5 g protein; 86 mg cholesterol; 502 mg sodium. Full nutrition
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Reviews
Read all reviews 63Most helpful
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Newest
10/15/2005
Despite me overcooking the potatoes, this was still very good. Being vegetarian, I left out the bacon and I also substituted red pepper for green, pickled jalapenos for fresh (can't get fresh o...
11/1/2005
This was good - exactly like the potato salad I already make only adding black beans - nice touch! Might have to do it from now on! Thanks
8/31/2005
We have 5 children & this was a winner recipe!! I made it for a church picnic & everyone loved it!
11/10/2005
So good! A lot was gone while it was still warm. Used half mayo, half Miracle Whip, canned jalapenos, and all the bacon went in the salad.
9/12/2005
Excellent! I added a little Tabasco sauce to it for extra zing. It's now my husband's favorite potato salad.
11/5/2005
Pretty good. My problem is I have a tendency to over cook the potatoes. First they are too al dente; next they are mush!
9/16/2005
I made this for the salad bar at our local American Legion Club's steak night, and it was well received.