Southwestern Potato Salad
SOUTHWESTERN POTATO SALAD
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|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|
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.