From the Chef’s Corner
I have been trying Southwestern cooking this summer. This dish is a little different from ordinary potato salads, and I found it to be quite tasty. Canned green chilies add extra zest to this picnic favorite.
3 lbs. red potatoes
2 tsp. salt
1 ½ cup mayonnaise
1 (4.5 oz) can chopped green chilies
1/3 to ½ cup chopped fresh cilantro
3 green onions, chopped
2 Tbsp. fresh lime juice (about 2 limes)
1 garlic clove, minced
Black pepper to taste
4 – 6 slices bacon, cooked crisp and crumbled
Garnish: chopped fresh cilantro
Cook potatoes and 1 tsp salt in boiling water in a large Dutch oven for about 15 minutes or until fork tender. Drain and cool. Cut potatoes into quarters.
Stir together mayonnaise, next six ingredients, and remaining 1 tsp. salt in large bowl. Add potatoes, and toss to coat. Cover and chill at least four hours. Stir in bacon just before serving.