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Black Bean Potato Salad

Black Bean Potato Salad

This potato salad has a light oil and vinegar dressing that makes it delicious, yet low in fats. It also keeps better on a buffet table than the mayonnaise dressed versions.

Serves 5-6.


  • 6 medium red potatoes
  • 1 (15 oz) can black beans
  • 2 hard cooked eggs
  • 1/4 c chopped onion
  • 1/2 c coarsely shredded, peeled carrots
  • 1/2 c chopped celery
  • 1/4 c pimientos
  • 1 Tbsp capers
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Place whole, unpeeled potatoes in a large pot and cover with water.
  2. Bring to boil on medium high. Reduce heat and simmer 30 minutes or until barely fork tender.
  3. Drain and allow to cool until you can handle them. (Potatoes will continue to soften while standing.)
  4. Peel potatoes and cut in bite-sized pieces. Place back in pot. Add drained black beans.
  5. Chop one of the hard cooked eggs and add it. Slice the other egg for garnishing.
  6. Add all remaining ingredients and toss gently until well-combined. Check for seasonings. Transfer to serving dish and add sliced eggs on top.
  7. Cover and chill until served.

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