Southwestern Bacon Potato Salad
Prep Time30 minutes
Cook Time50 minutes
Description
There’s bacon in the potato salad? You certainly won’t hear us complain about that. This recipe is puts a southwestern spin on your traditional potato salad.
Ingredients
- 1 pack Cob Smoked Uncured Bacon, cooked and roughly chopped
- 1 ½ pounds large red potatoes, quartered lengthwise
- 3 TBSP olive oil
- 2 poblano peppers
- 2 medium ears sweet corn, husks removed
- ½ C buttermilk
- ½ C sour cream
- 1 TBSP lime juice
- 1 jalapeno pepper, seeded and minced
- 1 TBSP minced fresh cilantro
- 1 ½ TSP garlic salt
- 1 TSP ground cumin
- ¼ to ½ TSP cayenne pepper
- Lime wedges
Cooking Instructions
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.
- Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
- Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.
- Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into ½ inch pieces and place in a large bowl. Cut corn from cobs and cut potatoes into ¾ inch pieces; add to peppers. Add in desired amount of cooked bacon.
- In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato and bacon mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
In this Recipe
