Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans. In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated. Garnish with thinly-sliced chives. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-6314 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 01-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #643 by Nancy Berry
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|Serving Size: 1 Serving (1647g)|
|Recipe Makes: 1|
|Calories from Fat: 1057 (42%)|
|Amt Per Serving||% DV|
|Total Fat 117.4g||157 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 45.8g|
|Cholesterol 150.9mg||46 %|
|Sodium 1852mg||64 %|
|Potassium 5012.7mg||132 %|
|Total Carbohydrate 301.1g||89 %|
|Dietary Fiber 69.2g||277 %|
|Sugars, other 231.8g|
|Protein 76.5g||109 %|
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Calories per serving: 2493
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