Southwest Potato Salad

In this flavorful Southwest Potato Salad, baked baby redskin potatoes are tossed with cooked bacon, chopped roasted poblano peppers, green onions and sharp cheddar cheese with a deliciously cream southwest dressing!

Serves 12 (3/4 cup) servings.

Course Salads, Side Dishes

Cuisine American

Keyword bacon, cookout recipe, fourth of July, Labor Day, Memorial Day, poblano, potato salad, potatoes, redskins, salad, sharp cheddar cheese, southwest

Prep Time 30

Cook Time 30

Additional Time 1 30

Total Time 1 1 30

Servings servings

Calories 236

Author Laurie McNamara

Ingredients

FOR THE POTATO SALAD:

1 poblano pepper
avocado oil spray
4 slices applewood slab bacon diced
3 pounds redskin potatoes washed and patted dry
4 green onions sliced
4 ounces sharp cheddar cheese grated

FOR THE DRESSING

1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons dried parsley
1½ teaspoon adobo seasoning see notes
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice freshly squeezed l
kosher salt as needed

US Customary - Metric

Instructions

CHAR THE POBLANO: Move an oven rack to the highest position and preheat your ovens broiler on high. Place 1 large poblano (2 poblanos if smaller) on a rimmed metal tray and spray both sides with avocado oil or extra light olive oil.
Broil on high for 5 to 6 minutes a side or until the skin has blistered and blackened. You could also do this on your outdoor grill.
Once charred, transfer the to a clean bowl and immediately cover with plastic wrap. Keep the charred pepper covered in the bowl for 10 minutes before removing the skin, seeds and ribs. Dice the poblano and set it off to the side.
COOK THE POTATOES: Switch over to bake, move your oven rack back to the middle position and preheat your oven to 375° – this shouldn’t take long.
Place the potatoes onto a rimmed sheet pan and bake for 30 minutes or until a fork pierces easily.
Allow the potatoes to cool completely. Quarter larger potatoes and cut smaller potatoes in half.and transfer to a large bowl.
FRY THE BACON: Add the diced bacon to a cold skillet and cook until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined paper plate. Reserve 1 tablespoon of the bacon fat.
MAKE THE DRESSING: In a bowl combine mayonnaise, sour cream, dried parsely, adobo seasoning, paprika and freshly ground black pepper. Squeeze in the juice from half a lemon and add in the reserved bacon fat.
In a large bowl, add the quartered potatoes, poblano, bacon, green onions and cheddar cheese. Pour in the dressing and use a rubber spatula to mix until thoroughly combined.
Serve or refrigerate until ready to serve.

Notes

You can find my recipe for adobo seasoning in my cookbook, or use store-bought.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition