Southwestern Potato Salad

By CathyD

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

Details

Servings 6
Adapted from recipes.howstuffworks.com

Preparation

Step 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.