Spicy Southern Potato Salad
Ingredients:
1 (7 oz) jar Dunbars sliced roasted peppers
1 (14 ½ oz) can of Margaret Holmes tomato, okra, and corn
3 lbs red skin potatoes
¼ tsp. fresh ground pepper
½ tsp salt
1 tbsp. Texas Pete hot sauce
12 slices crisp bacon crumbled
½ cup mayo
½ cup sour cream
Recipe Instructions:
In a large pot drain liquid from roasted peppers and tomatoes. Add potatoes (cubed to 1 inch). Cover with water; gently boil 15 minutes or until tender. In a large bowl mix mayo, sour cream, and Texas Pete. Add drained roasted peppers (slightly chopped) tomatoes with okra and corn, cooked potatoes, salt and pepper and 8 of the crumbled slices of bacon. Toss together gently. Top with remaining crumbled bacon. Can be served warm, but for best flavor, refrigerate 3 hours or overnight.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
