Not So Traditional: Southwest Potato Salad

by Monday, August 4, 2014

Summer is just not over yet, so barbecues are still going. Step away from the traditional potato salad and add a little spice to it. Try this Southwest Potato Salad made by our pals at

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Southwest Potato Salad


3 to 4 pounds Redskin Potatoes

4 strips Applewood Slab Bacon, cut into 1/2 inch pieces and cooked until crispy

1 Poblano Pepper

3-4 Green Onions, sliced

1/2 cup grated Sharp Cheddar Cheese

1/2 cup Mayonnaise

1/2 cup Sour Cream

1 teaspoon Adobo Seasoning {I use Simply Organic}

1/2 teaspoon Paprika

1/2 teaspoon coarsely ground Black Pepper

Kosher Salt to taste

1 teaspoon freshly squeezed Lemon Juice

2 tablespoons chopped Fresh Parsley


Preheat your oven to 375 degrees. Rinse and gently scrub 3-4 pounds of redskin potatoes. Place the cleaned potatoes onto a rimmed sheet pan and bake for 40-50 minutes or until a knife pierces easily, meeting zero resistance. Allow the potatoes to cool completely before dicing into bite-size pieces.

Meanwhile, grill the poblano over medium-high heat until the skin is charred and blistered. Place into a bowl and immediately cover with plastic wrap. Keep the charred pepper covered in the bowl for 10-15 minutes before removing the skin, seeds and ribs. Dice the poblano and set it off to the side.

Add the diced bacon to a cool pan and heat over medium heat. Cook until crispy {stirring occasionally} until crispy. Then with a slotted spoon, remove the bacon to a paper towel-lined plate to drain and cool. Set off to the side.

Next, slice up three to four green onions {depending on size}, grate up 4 ounces of sharp cheddar and prepare the dressing for the potato salad. To find out how to complete this recipe, click here.

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