Southwestern Potato Salad

Ingredients

• 2 lbs (900g) baby red potatoes
• ¹⁄₂ red onion
• 1 recipe prepared Caesar Dressing
• 2 tbsp Caesar Dressing Mix
• 2 tbsp light mayonnaise or Greek yogurt
• 1 tbsp lemon juice
• ¹⁄₄ cup olive oil
• ¹⁄₄ cup milk, your choice
• 2 crushed garlic cloves, optional
• ¹⁄₂ can (19 oz/540 ml) black beans
• 1 cup cooked corn
• 1 cup chopped fresh cilantro or parsley, optional

Preparation

1. Place potatoes in Multipurpose Pot. Add enough water to cover potatoes. Bring to a boil over high heat, then reduce heat. Cover and simmer for 15–18 minutes, until potatoes are fork-tender. Add onion, then drain.
2. When cool enough to handle, cut potatoes in half. Place potatoes and onion in a large bowl. Add Epicure Caesar Dressing, beans, corn and cilantro, if desired. Toss to mix evenly.
3. Serve warm or refrigerate until chilled. Salad will keep for up to 3 days in fridge.