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Southwest Potato Salad
Prep: 25 minutes plus chilling
Cook: 50 minutes • Serves: 8
8 slices PICS bacon, cut crosswise into 1/2-inch pieces
2 garlic cloves, crushed with press
1/4 cup fresh lime juice
5 tablespoons PICS apple cider vinegar
2 tablespoons PICS Dijon mustard
1-1/2 teaspoons ground coriander
1-1/2 teaspoons PICS salt
1 teaspoon PICS ground black pepper
1/4 teaspoon PICS ground red pepper
1 medium jalapeño pepper, halved lengthwise, seeded and finely chopped
1/2 cup finely chopped red onion
1-1/2 tablespoons chopped fresh cilantro
1.Heat large covered saucepot of salted water and potatoes to a boil over high heat; reduce heat to medium-low and simmer 25 minutes or until potatoes are fork-tender. Drain; when cool enough to handle, cut potatoes into 1-1/2-inch pieces.
2.In large skillet, cook bacon over medium heat 10 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate. Reserve 1/4 cup bacon drippings from skillet.
3.In large bowl, whisk garlic, lime juice, vinegar, mustard, coriander, salt, black pepper, red pepper and reserved bacon drippings; fold in jalapeño, onion, cilantro, potatoes and bacon. Cover and refrigerate at least 2 hours or up to overnight before serving. Makes about 12 cups.
Approximate nutritional values per serving (1-1/2 cups):
196 Calories, 2g Fat (1g Saturated), 7mg Cholesterol, 681mg Sodium,
37g Carbohydrates, 3g Fiber, 1g Sugars, 0g Added Sugars, 6g Protein
Chef Tip:
Make the most of fresh produce by turning leftovers into lunch—extra salad works great in wraps or grain bowls. Buy seasonal produce like zucchini, peppers and potatoes for the best flavor and savings. Cook a big batch of quinoa or potatoes to use in different meals throughout the week—just change up the toppings or dressings for variety.