5 large red or white boiling potatoes (about 2 pounds total)

Boiling water

¼ pound bacon

½ C. canned diced green chilies, drained

1/3 C. chopped fresh parsley

¼ C. finely chopped onion

1/3 C. vegetable oil

3 T. white wine vinegar

½ tsp. salt

¼ tsp. black pepper

¼ tsp. ground cumin

3 drops hot pepper sauce

 

Place potatoes in large saucepan with 2 inches of boiling water. Cook, covered, 20 to 25 minutes or until tender. Drain and let stand until cool. Meanwhile, place bacon in large skillet; cook over medium-high heat until crisp. Drain bacon on paper towels. Let cool slightly; crumble. Cut potatoes into cubes; place in large bowl. Add bacon, chilies, parsley and onion; mix lightly. Whisk remaining ingredients in small bowl until well blended. Pour over potato mixture; toss gently to coat potatoes evenly. Cover and refrigerate 2 hours for flavors to blend.