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Spicy Southern Potato Salad

Spicy Southern Potato Salad

Potato salad with a twist.

12 servings

Total Time: 30 minutes

Ingredients

  • 1 (7 oz.) jar roasted red peppers, diced
  • 2 (14.5 oz.) cans of Margaret Holmes Tomatoes, Okra & Corn
  • 3 lbs. red skin potatoes, cubed to 1 in.
  • 1/2 tsp. fresh ground pepper
  • 1/2 tsp. salt
  • 2 tbs. hot sauce
  • 12 slices crisp cooked bacon, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream

Directions

  1. In a large pot, drain liquid from roasted peppers and tomatoes.
  2. Add potatoes and cover with water; gently boil for 15 minutes or until tender.
  3. In a large bowl, mix mayonnaise, sour cream, and hot sauce. Add roasted peppers, Margaret Holmes Tomatoes, Okra & Corn, cooked potatoes, salt and pepper and 8 of the crumbled slices of bacon. Toss together gently.
  4. Top with remaining crumbled bacon.
  5. Can be served warm, but for best flavor, refrigerate 3 hours to overnight.

This recipe uses the following products:

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