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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones! Ingredients:
3/4 cup miracle whip |
3 tablespoons white vinegar |
3 tablespoons sugar |
1 tablespoon lime juice, fresh squeezed |
1 teaspoon cumin, ground |
1 teaspoon salt |
1/2 teaspoon black pepper, fresh ground |
1 cup celery, sliced |
1/2 cup red bell pepper, chopped |
1 1/2 lbs large red potatoes, cut into 1/2 inch cubes, skin on |
2 green chilies, fresh roasted, stemmed, seeded, skinned, and diced |
Directions:
1. Cook potatoes in boiling, salted water until tender. Drain water.
2. Mix together all of the remaining ingredients. Add to the hot potatoes so the flavor can be quickly absorbed. Be careful to not break up the potatoes when folding in the mixture.
3. Chill for at least 2 hours before serving to ensure the flavors blend together.
4. Serve at any summertime picnic or bbq party.
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