Add a pop of freshness to your spring meal with this beautiful potato salad with a southwest spin!
Prep: 25 minutes plus chilling
Cook: 50 minutes
Heat large covered saucepot of salted water and potatoes to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, 25 minutes or until potatoes are tender. Drain; when cool enough to handle, cut potatoes into 11⁄2-inch pieces.
Meanwhile, in large skillet, cook bacon over medium heat
10 to 12 minutes or until crisp, stirring occasionally. Transfer bacon to paper towel-lined plate; reserve 1⁄4 cup bacon drippings.
In large bowl, whisk together garlic, lime juice, vinegar, mustard, coriander, salt, black pepper, cayenne pepper and reserved bacon drippings. With rubber spatula, fold in jalapenÌï¿½o, onion, cilantro, potatoes and bacon until combined. Cover and refrigerate at least 2 hours or up to overnight.
Approximate nutritional values per serving:
288 Calories, 10g Fat (4g Saturated), 12mg Cholesterol, 598mg Sodium, 44g Carbohydrates, 4g Fiber, 7g Protein