Southwestern Potato Salad with Rio Verde Tomatillo Salsa

Add a Southwestern twist to your classic potato salad with this delicious recipe featuring Goldwater’s Rio Verde Tomatillo Salsa. Perfect for picnics, barbecues, or any gathering, this flavorful potato salad combines creamy sour cream, fresh vegetables, and crispy bacon for a delightful side dish.

Ingredients:

• 2 lbs Yukon Gold or Ruby Red potatoes, peeled
• 1 teaspoon Salt
• 1 cup Low fat or fat free sour cream
• 3/4 cup Goldwater’s Rio Verde Tomatillo Salsa
• 1/2 cup Chopped red onions or sliced scallions
• 1/2 cup Chopped celery
• 1/4 cup Chopped carrots
• 8 slices Bacon, cooked crisp and chopped
• Pinch of Coarse salt, to taste
• Pinch of Freshly ground pepper, to taste

Instructions:

• Cook the Potatoes:

• In a large pot, cover the peeled potatoes with cold, salted water (1 teaspoon salt).
• Bring to a boil, then reduce the heat to a simmer.
• Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
• Drain the potatoes and rinse with cold water to stop the cooking. Let them cool.

• Prepare the Dressing:

• In a large bowl, whisk together the sour cream and Goldwater’s Rio Verde Tomatillo Salsa.

• Combine Ingredients:

• Add the cooled potatoes to the bowl and use a rubber spatula to gently combine.
• Add the chopped red onions (or scallions), celery, carrots, and bacon. Gently mix until all ingredients are well combined.
• Season to taste with coarse salt and freshly ground pepper.

Serving Suggestions:

• This recipe serves 6-8 people.
• For a traditional potato salad, you can substitute mayonnaise or regular sour cream instead of low fat or fat free sour cream.

Enjoy this refreshing and zesty Southwestern Potato Salad as a perfect side dish for your next meal or gathering!