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Spicy Southern Potato Salad

Print Recipe
This dish features Margaret Holmes Tomatoes, Okra & Corn, roasted red peppers, red skin potatoes and crispy bacon.
Course Salad
Total Time 30 minutes
Servings 12

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

Instructions

  • In a large pot, drain liquid from roasted peppers and tomatoes.
  • Add potatoes and cover with water; gently boil for 15 minutes or until tender.
  • 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.
  • Top with remaining crumbled bacon.
  • Can be served warm, but for best flavor, refrigerate 3 hours to overnight.