Southwestern Potato Salad the Editors of Publications International, Ltd.
Southwestern Potato Salad
Makes 6 to 8 servings
|5||large red or white boiling potatoes (about 2 pounds total)|
|1/2||cup canned diced green chilies, drained|
|1/3||cup chopped fresh parsley|
|1/4||cup finely chopped onion|
|1/3||cup vegetable oil|
|3||tablespoons white wine vinegar|
|1/4||teaspoon black pepper|
|1/4||teaspoon ground cumin|
|3||drops hot pepper sauce|
- Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.
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