Canned green chiles add extra zest to this picnic favorite.
3 pounds red potatoes
2 teaspoons salt, divided
1 cup mayonnaise
1 (4.5-oz.) can chopped green chiles
1/3 cup chopped fresh cilantro
3 green onions, chopped
2 tablespoons fresh lime juice (about 2 limes)
1 garlic clove, minced
1/2 teaspoon pepper
4 slices maple bacon, cooked and crumbled
Garnish: chopped fresh cilantro
How to Make It
Cook potatoes and 1 tsp. salt in boiling water to cover in a large Dutch oven 15 minutes or until fork tender. Drain and cool. Cut potatoes into quarters.
Stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a large bowl; add potatoes, and toss to coat. Cover and chill at least 4 hours. Stir in bacon just before serving; garnish, if desired.