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.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2013 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.