TLC Cooking "Southwestern Potato Salad"

Southwestern Potato Salad

Southwestern Potato Salad

YIELD Makes 6 to 8 servings
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INGREDIENTS

5	large red or white boiling potatoes (about 2 pounds total)
Boiling water
1/4	pound bacon
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
1/2	teaspoon salt
1/4	teaspoon black pepper
1/4	teaspoon ground cumin
3	drops hot pepper sauce

PREPARATION:

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.

This recipe appears in: Southwestern

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