Warm Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Red-skinned potatoes - quartered
6		Bacon slices - chopped
3		Celery stalks - diced
2		Jalapeno chilies - minced
6		Green onions - chopped
1 teaspoon	5ml	Ground cumin
1 tablespoon	15ml	Brown sugar
1/4 cup	59ml	Cider vinegar
1/2 cup	118ml	Chicken or vegetable stock
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.

Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E07 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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