Warm And Tangy Southwestern Potato Salad |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I first made this as a cold potato salad (without the vinegar). It was good (because the potatoes were baked, not boiled) but humdrum. Adding the balsamic turned it into a really great winter salad. Ingredients:
2 pounds red potatoes |
2 tablespoons vegetable oil |
1 teaspoon salt, divided |
1/2 green bell pepper diced very fine |
1/2 red bell pepper diced very fine |
1/2 small red onion, diced very fine |
1 rib celery, diced very fine |
1/2 cup real mayonnaise (lite version ok) |
2 tablespoons barbecue sauce |
1/2 teaspoon black pepper |
1 teaspoon cumin |
3 slices crisp-cooked bacon, crumbled |
4-6 tablespoons balsamic vinegar |
Directions:
1. Coat whole skin-on potatoes with oil; sprinkle with 1/2 teaspoon salt. Pierce potatoes and bake on cookie sheet at 375 degrees about 35 minutes, or until tender. Cool. Cut into bite-size pieces (about 1/2 inch cubes - or slightly larger).
2. Add peppers, onions, celery, mayonnaise, barbecue sauce, black pepper, cumin, bacon, and rest of salt. Mix well.
3. Let chill overnight if possible. Then gently reheat to lukewarm in microwave at 40% power (several minutes, stirring slightly every couple of minutes).
4. Add balsamic vinegar and mix thoroughly. Serve warm.
5. Makes about 8 servings
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