Total Time
Prep 15 mins
Cook 15 mins

This is a wonderful Mexican flavored dish that will please everyone. My friend Maggie was quite a woman, so it gives me great honor to share her recipe with you. She raised 4 kids while working the farm, then late in life became a business woman. She also became the oldest president and the first female president of our local Rotary club. Maggie and her husband Vince were married almost 60 years when they passed away, just a few days apart. A romantic ending to a life filled with love.

Ingredients Nutrition


  2. Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
  3. Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
  4. Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
  5. Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
  6. Add green onions, green chilies, olives and eggs to bowl.
  8. Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
  10. Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.
Most Helpful

This was really quite good. My family wasn't ecstatic about it but everyone ate theirs ;) The flavors definitely get better over time. I think next time it needs a little more garlic and bacon.

Cuistot May 05, 2008

Not the same boring potato salad, that's for sure! I made this just as written, but halved the amount of bacon. I really loved the green chilies and black olives. It's got a nice mexican flair, but still contains some of the traditional potato salad stuff. This is a winner. Thanx for sharing it!

*Parsley* January 09, 2008

I have to say I did do alittle changing around with this recipe. I didn't have any green chilies so I decided to use alittle dill and sweet relish in place of the chilies and I omitted regular vinegar and I also used paprika in place of the chili powder. It turned out the best potato salad that we have had in ages. I can't wait to have the lefted over tomorrow cause the more it ages in the ref. the better I bet it will be. Thanks so much for your recipe. Its a keeper!

Marsha D. September 11, 2006