Southwestern Potato Salad
“Salad” does not have to be synonymous with “leafy greens.” Many salads can be universally pleasing and even help introduce new flavors. Potato salad has the potential to be boring, but this one will grab everyone’s attention.
7 medium sized red potatoes
4 hard boiled eggs, peeled
1 cup of mayonnaise
5 pieces of salt cured bacon
2 green onion stalks
2 serrano peppers
1 tbs. of chopped cilantro
1 tbs. of kosher salt
1 tbs. of paprika
2 tsp. of garlic powder
1 1/2 tsp. of ground cumin
1 1/2 tsp. of onion powder
Fill a large pot 2/3 full with cold water. Wash the potatoes and place them in the water. On medium-high heat, bring the water to the lightest of boils. Be watchful – as soon as the water barely reaches the boiling point, immediately reduce the heat to medium-low. This is because you don’t want the potatoes to be agitated and break apart. Continue lightly boiling the potatoes until tender enough to penetrate with a knife. Remove from heat and let cool slightly.
While cooling the potatoes, cut the bacon strips in half lengthwise and dice into quarter-inch pieces. Put a saute pan on the stove over medium heat, and render the fat from the bacon until it is completely crisp. Scoop out and drain in a bowl with
During the time the bacon is crisping, chop the green onions and quarter the serrano peppers lengthwise. Deseed the peppers, discard the seeds, and very thinly cut the serrano quarters.
Mix the mayonnaise with the paprika, ground cumin, onion and garlic powders.
Cut the potatoes into 1 inch cubes. Cut the hard boiled eggs in half, then roughly chop. Combine all ingredients, gently folding.
Let chill for a couple hours, and serve cold.