Creamy Potato Salad
- 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
Heat up a large pan of water. Wait until it boils. Place the potatoes and cook for 15 minutes or until tender. Drain the water.
Put the potatoes back into the pan and soak them in cold water for 15 minutes. Drain the water and slice the potatoes into quarters.
In a separate bowl, mix cilantro, green onions and green chilies. Add garlic and lime juice. Blend.
Add the mayonnaise and the potatoes into the mixture. Make sure the potato slices are completely covered.
Cover the bowl with plastic. Put in the fridge for about one hour. Garnish with bits of bacon. Serve cold.