Southwestern Potato Salad

Southwestern Potato Salad

Southwestern Potato Salad


Makes 6 to 8 servings


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


  1. 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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