Cuban Potato Salad 2013

YIELD: 24 servings

6 lbs. small red potatoes
7 ½ cups cooked black beans
12 oz. green onions, thinly sliced
12 oz. red bell pepper, diced
6 oz. chopped dill pickles
6 oz. chopped pitted green olives
1 cup vegetable oil
9 Tbsps. lime juice
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 ½ tsps. salt
1 Tbsp. liquid smoke
1 ½ tsps. white pepper

1. Cut potatoes into halves or quarters, depending on size, to make bite-sized pieces.
2. In saucepan, cook potatoes in 2 inches of simmering water about 15 minutes or until tender but not falling apart. Drain and cool.
3. In large bowl, combine potatoes with remaining ingredients; fold together with spatula until well mixed. Refrigerate, covered, until needed.

Photo: United States Potato Board  Recipe: Todd Bogan, Unit Administrator for Hillel Center, University of Maryland