Union House Southwestern Potato Salad

Cut the potatoes into even-sized pieces for the best texture in the salad.

Season the potatoes well before baking as it will help with the final flavor of the salad.

Let the potatoes cool before cutting as they will maintain their shape better.

Mix the salad gently to avoid breaking the potatoes.

Adjust the seasoning to taste, especially the cumin, as it's a dominant flavor.

Garnish with bacon and chives just before serving.

Serve this potato salad as a side dish at barbecues, picnics, or potlucks. Or, just as a side dish for a regular weeknight meal!

Try different types of barbecue sauce to find versions you like. Carolina gold and Alabama white BBQ sauces will have very delicious yet very different results.

Can I use a different type of potato?

Yes, you can use Yukon Gold or other waxy potatoes, but red potatoes hold their shape well in salads.

What can I substitute for mayonnaise?

You can use Greek yogurt or a mixture of yogurt and sour cream for a lighter version.

Is it necessary to bake the potatoes?

Baking the potatoes enhances their flavor, but you can also boil them until tender.

Can I add other vegetables to this salad?

Yes, you can add vegetables like corn, black beans, or diced avocado.

How do I know when the potatoes are done baking?

The potatoes are done when they are tender and can be easily pierced with a fork.

Can I make this potato salad ahead of time?

Yes, you can make it a day in advance and refrigerate it. The flavors will develop nicely.

What can I use instead of barbecue sauce?

You can use a smoky salsa or a mixture of ketchup and a bit of liquid smoke. Or, omit it if desired.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Is there a way to make this dish spicier?

Add more cayenne pepper or include diced jalapenos for extra heat or use a spicy bbq sauce or add some sriracha.