• 2 pounds Red Potatoes, size C
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 jar HEB Herb Basting Oil
  • 1 medium White Onion, chopped
  • 1 Poblano Pepper, seeded and chopped

 

 

 

 

 

 

 

Wash and cube potatoes to desired size.  Boil in large pot of water with 1/3 bottle Basting Oil and one teaspoon Sea Salt.

Saute chopped Onions and Poblano Pepper in 1/3 bottle Basting Oil until lightly caramelized.

 

 

 

 

 

 

Drain Potatoes and return to pot, mix in Onion-Pepper mixture and jar of Southwest Dip.

Serve Hot or Cold.

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Comments
  1. belocchio says:

    I love potato salad (without the mayo kind) and I love South West Flavour combinations. I think this would be a dynamite potato salad to serve with any kind of barbeque. Virginia

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