The Union House Southwestern Potato Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Medium-size red potatoes - washed, skin left
		On vegetable oil to coat potatoes (3 to 4)
		Salt to taste
1		Green bell pepper - cored and diced
1		Red bell pepper - cored and diced
1/2		Onion - diced (medium)
2		Celery - diced
1 cup	237ml	Good mayonnaise*
3 tablespoons	45ml	Barbecue sauce
		White pepper to taste
		Cayenne pepper to taste
		Ground cumin to taste

Recipe Instructions

* do not use salad dressing

Cooked crumbled bacon to garnish Fresh snipped chives to garnish.

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork.

Bake on cookie sheet at 375 degrees about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce.

Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well.

Garnish with bacon and chives. Makes about 15 servings.

Source:
Taste of Home, June/July, 1997

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