Servings: ten to twelve.
This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?