Recipe

SOUTHWEST

 POTATO SALAD

If you’re anything like me, I am bored with the same ol‘, potato salad served up at every summer BBQ or potluck. I wanted something new, something fresh, and something flavorful.

Recipe

I made this a non-dairy potato salad to make it a little more summer potluck friendly, but I just couldn’t resist adding the creamy layer of the Mexican street corn sauce to this recipe.

– baby red potatoes – olive or avocado oil – cumin – Tajin seasoning – bacon – corn on the cob – Cotija cheese – crumbled

INGREDIENTS NEEDED

HOW DO YOU MAKE SOUTHWEST POTATO SALAD?

1. Preheat oven to 400 degrees F. 2. Slice baby red potatoes in half. Drizzle potatoes with oil, then season with Tajin and cumin. Then place in the oven to bake for 50 minutes.

3. While the potatoes are baking, boil your corn on the cob. Boil corn on a big pot for 5-7 minutes. 4. In a skillet, cook the bacon slices. Remove from pan, let cool, then crumble.

5. In a small bowl, combine the cream sauce ingredients and refrigerate. 6. Transfer the potatoes from the 9×13 dish to a large mixing bowl. Add the corn and crumbled bacon to the bowl.

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