Bangin’ July Fourth Potato Salad:

Ingredients:

3 1/2 pounds red potatoes
1 Cup lite Mayonnaise
1 (4.5 ounce) can of green chilies, chopped
1/3 Cup cilantro, chopped
3 green onions, chopped
2 Tablespoons lime juice
1 garlic clove, minced
4 slices of bacon, cooked and crumbled

Instructions:

Place a large pan of water over medium high heat. Bring water to a boil. Add the potatoes and boil 15 minutes or until just fork tender. Drain well. Place them back in the pan covered with cold water for another 15 minutes. Drain and cut into quarters. In a separate bowl place the green chilies, cilantro and green onions. Add the lime juice and garlic. Stir well. Fold in the mayonnaise. Fold in the potatoes being sure they are completely covered by the mayonnaise mixture. Cover tightly and refrigerate at least 1 hour. Sprinkle the top with the bacon just before serving.

Nutritional Information (Approximate Values):

Calories 261; Fat 11.2g; Protein 4.9g; Carb 35.2g; Fiber 3.9g; Sodium 364mg; Iron 1.8mg

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes