Southwestern Potato Salad

Margo Roberts


This potato salad is an evolution of several other recipes that I eventually came up with this one and it is a family favorite.

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a large party


2 Hr


5 lb
boiled potatoes, red or russet, large chunks
to taste
salad dressing or ranch dressing
1 lb
crisp fried bacon crumbled into pea sized peices
1 can(s)
small 4 oz. can of green chilies diced
1 can(s)
black olives medium slice or crushed into small pieces
to taste
celery seed
to taste
jalapenos, probably no more than 2, diced for heat
1 bunch
green onions sliced in small pieces

Directions Step-By-Step

Boil your potatoes, allow to cool, then cut into 16ths.
Add your salad dressing or ranch dressing, not too much probably 2 cups, but it is really to your own tastes.
Fry bacon crisp, allow to cool, then chop or crumble into small pieces. Add in celery seed, green onions, (jalapenos) and olives, place in fridge to cool. Serves a large party.

About this Recipe

Course/Dish: Potato Salads
Other Tag: Quick & Easy