Succulent Southwest Potato Salad
Monday, 26 May 2008
DescriptionHere is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.
At a glance
New Mexico Red
4 to 6
Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.
In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.
Refrigerate for 1 hour before serving.