Servings: ten to twelve.
This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.
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This is a great potato salad - also, heating up the leftovers in a skillet makes a wonderful hash which along with a fried egg or two makes the best lunch ever. I have made this with grilled vegetables, and it's great, but my more frequent, lazier method is:
- Crisp bacon in a frying pan; set aside, leaving fat behind
- Saute onions and peppers in the bacon fat until tender and sweet
- Then add corn kernels + spices and cook, tossing, until corn is sweet (just a couple of minutes). (Also, chipotle chile powder is great here, if you have it.)
- Combine this with the potatoes and dressing as described above.
Really easy, so much great flavor. New family favorite.
I no longer like other potato salads.
The best. Wonderful for a summer lunch or dinner.
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