Prep Time
20 Mins
Cook Time
15 Mins
Chill Time
4 Hours
Makes 8 servings

Canned green chiles add extra zest to this picnic favorite.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

stormydogblue's Review

May 21, 2011
I can eat it warm straight out of the bowl, my favorite potato salad. The cilantro/lime juice/green chili combo is perfect!