Cuban Potato Salad 2015

YIELD: 48 servings
 
6 lbs. small red potatoes, raw
7 1/2 cups black beans, canned, drained
4 cups green onions, thinly sliced
4 cups red bell pepper, diced
1 cup dill pickles, chopped
2/3 cup vegetable oil
1/2 cup 2 Tbsps. lime juice
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 tsp. salt
1 Tbsp. liquid smoke
1 1/2 tsps. ground black pepper
 
1.     Cut potatoes into halves or quarters, depending on size, to make bite-size pieces. Place potatoes in stockpot and fill with cold water until covered by 1”. Bring to low boil and immediately reduce to medium simmer. Cook until potatoes are tender. Drain and place in two full-size 4” steamtable pans.
2.     Add black beans, green onions, red bell peppers and dill pickles to potatoes.
3.     Combine vegetable oil, lime juice, cumin, garlic powder, salt, liquid smoke and black pepper in medium bowl or blender. Whisk or blend until well combined. Pour dressing over warm potatoes and gently stir until well combined. Cover pan partially and refrigerate until chilled to 40°F, at least 2 hours or overnight. Hold at below 40°F or until ready to serve.

Recipe: U.S. Potato Board