YIELD Makes 6 to 8 servings
INGREDIENTS
5 large red or white boiling potatoes (about 2 pounds total) Boiling water 1/4 pound bacon 1/2 cup canned diced green chilies, drained 1/3 cup chopped fresh parsley 1/4 cup finely chopped onion 1/3 cup vegetable oil 3 tablespoons white wine vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 3 drops hot pepper saucePREPARATION:
- Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.