Fiesta Potato Salad

southern chef in louisiana's Note:

This potato salad has plenty of appeal--it has a Mexican twist on it and can be made into a low fat salad by using fat-free ranch dressing and low fat cheese.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 6 cups cooked cubed peeled potatoes (firm but soft)
• 1 ½ cups shredded cheddar cheese
• 2⁄3; cup black beans , rinsed and drained
• 2⁄3; cup chopped red sweet bell pepper
• ½ cup thinly sliced celery
• 1⁄3; cup thinly sliced green onion
• 1 -2 tablespoon fresh minced cilantro
• ¾ cup ranch dressing
• ½ cup chunky salsa
• ½ teaspoon salt

Directions:

1. In a large bowl, combine the cooked potatoes, cheese beans, red pepper, celery, onions, and cilantro.
2. In small bowl, combine the salad dressing, salsa, and salt. Pour over the potatoes; toss to coat. Cover and refrigerate for at least 1 hour.