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Union House Restaurant Southwestern Potato Salad
3 to 4 pounds medium-size red potatoes, washed, skin left on
Vegetable oil to coat potatoes
Salt to taste
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1/2 medium onion, diced
2 ribs celery, diced
1 cup good mayonnaise (do not use salad dressing)
3 tablespoons barbecue sauce
White pepper to taste
Cayenne pepper to taste
Ground cumin to taste
Cooked crumbled bacon to garnish
Fresh snipped chives to garnish
Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork.
Bake on cookie sheet at 375 degrees F about 45 minutes, or until tender.
Cool. Cut into bite-size pieces.
Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well.
Garnish with bacon and chives.
Makes about 15 servings.
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