Cilantro Potato Salad

Southern Living Cooking School
Prep: 15 min., Cook: 15 min., Stand: 15 min., Chill: 1 hr.
Makes 8 servings


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3 1/2 pounds red potatoes
2 teaspoons salt, divided
1 cup light mayonnaise
1 (4.5-oz.) can chopped green chiles
1/3 cup chopped fresh cilantro
3 green onions, chopped
2 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon pepper
4 cooked bacon slices, crumbled


Cook potatoes and 1 teaspoon salt in boiling water to cover in a large Dutch oven 15 minutes or just until fork tender. Drain and let stand in ice water to cover 15 minutes; drain well. Cut potatoes into quarters.

Stir together mayonnaise, next 6 ingredients, and remaining 1 teaspoon salt in a large bowl; add potatoes, and toss to coat. Cover and chill at least 1 hour. Sprinkle evenly with bacon just before serving.

Created date

May 2007