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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


  1. Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork.
  2. Bake on cookie sheet at 375 degrees F about 45 minutes, or until tender.
  3. Cool. Cut into bite-size pieces.
  4. 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.
  5. Garnish with bacon and chives.

Makes about 15 servings.


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