Southwest Potato Salad

1. 1

   Put the red potatoes and sweet potatoes in a large pot; add water to cover.

2. 2

   Cover pot and bring to a boil; reduce to low heat.

3. 3

   Cook, uncovered for 20-25 minutes or until the sweet potatoes are tender.

4. 4

   Remove the sweet potatoes and continue cooking 10-15 more minutes until the red potatoes are tender (if necessary).

5. 5

   Drain the potatoes and let them cool for about 15 minutes or until they are cool enough to handle.

6. 6

   Peel potates and cut into cubes.

7. 7

   Mix the mayo, milk, cumin seed, salt, and chilies in a large bowl.

8. 8

   Add the potato cubes, bell pepper, and onions.

9. 9

   Stir very gently until coated.

10. 10

    Cover and chill in the refrigerator at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.