A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Green Chile Potato Salad
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- #106725
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 medium new potatoes
4 tablespoons lemon or lime juice
4 tablespoons vegetable oil
salt and pepper, to taste
4 hard-boiled eggs, coarsely chopped
1 cup mayonnaise (use more if necessary)
3 tablespoons cider vinegar
1 can (4 ounce size) green chiles, diced
Optional
6 slices bacon, crumbled
2 green onions, chopped
directions
Boil the potatoes just until tender when pierced with a fork. Drain, and as soon as you can handle them peel and dice. Toss with the lemon/lime juice, green chiles, oil and salt to taste. Make sure to do this while the potatoes are warm to help the flavors combine.
Cool then add pepper and chopped eggs. In this step you can also add other optional ingredients.
Blend the mayonnaise with vinegar then toss over the potato salad, gently folding until all pieces are coated. If the potatoes seam a little dry add a bit more mayonnaise.
added by
smox1
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 4, 2020
Great recipe, but I added cilantro & that really made it pop!