Red Potatoes cut in quarters, steamed for 20 to 30 minutes and cooled: 2 Lbs.
Celery, small dice 1.5 Oz.
Green Onions, sliced thin 1.5 Oz.
Cilantro chopped fine .5 Oz.
Red Peppers, small, diced 1 Oz.
Pickled Jalapenos, chopped fine .5 Oz
6 slices Bacon, diced small; sautÈed til crisp, drained and grease reserved
Ranch Dressing 6 Oz.
Lea and Perrins 1 tsp
Salt and Pepper to taste
Combine ingredients mix thoroughly.
Season to taste.
Cover and refrigerate.
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