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Southwest Potato Salad

Mexican.Chef's picture
Ingredients
  Red potatoes 5 Large
  Eggs 3
  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
  Cherry tomatoes 6
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes

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