Southwest Potato Salad
|Red potatoes||5 Large|
|Bacon slices||6 , cut up|
|Green onions||4 Small, chopped|
|Butter||1⁄4 Pound (1 Stick)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped green chile||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Tablespoon|
1 Peel potatoes; cook until tender. Meanwhile, hard-cook eggs and fry bacon until crisp. Cook onion in the bacon drippings until onion is translucent. Drain off excess fat.
2 When potatoes are done, add the butter in chunks, then cube the potatoes, mixing in the butter so as to coat all the potato pieces evenly while hot.
3 Add remaining ingredients except 1 tablespoon parsley and cherry tomatoes. Mix well until blended.