Sal's Southwest Potato Salad
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- medium potatoes (yukon gold or reds)
- hard boiled eggs
- 1/2 c
- chopped red bell pepper
- green onions, chopped
- 3/4 c
- 1 tsp
- 1-2 dash(es)
- tabasco sauce
- 1-2 Tbsp
- sweet pickle relish
- 1 or 2 medium
- roasted, peeled and chopped mexican peppers
- salt and pepper, to taste
- 1 tsp
- paprika, plus sprinkling for top
1While potatoes and eggs are boiling, prepare the other ingredients.
2When eggs are finished cooking, put into cold water, then peel.
3In a large bowl, coarsly mash the eggs and add the other ingredients. Stir all together. Mixture should be creamy, add more mayonaise if necessary.
4When the potatoes are finished cooking place in cold water to cool them down a bit. You can leave the skins on or remove if desired.
5Cut the potatoes in to cubes and add to the other ingredients, stirring all together gently. Sprinkle with paprika and place in refrigerator until ready to eat.