Shelly's Recipe

SOUTHWESTERN POTATO SALAD

Category: Potato Salads

5 large red or white boiling potatoes (about 2 lbs total)
Boiling water
1/4 lb 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 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
3 drops hot pepper sauce

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.