Nacho Potato Salad
- 9 oz. bag Doritos (nacho cheese flavor) tortilla chips
- 6 medium Russet potatoes
- 1 qt. chopped broccoli
- 1 large ripe tomato, chopped
- 4 oz. chopped peppers (banana or mild chiles)
- 1/4 c. imitation bacon bits
- 1 medium onion, chopped
- 3 c. Cheddar cheese sauce
- Place potatoes into a large cooking pot and cover with cold water.
- Boil on medium-high until a fork slips easily into them (approximately 40 to 45 minutes).
- Allow potatoes to cool before peeling them.
- While potatoes are cooling, chop and boil broccoli for 12 to 15 minutes.
- Dice onion and tomato and set aside.
- Dice peeled potatoes into 1/2-inch cubes and place into a large bowl. Drain broccoli and place into the bowl with the potatoes.
- Mix broccoli and potatoes together.
- Top with peppers, bacon bits and tomato.
- Top with cheese and mix ingredients again.
- Add the tortilla chips last, just before serving, and mix (if crisp chips are desired, because chips will soften after in mixture for a couple of hours).
doritos, potatoes, broccoli, tomato, peppers, bacon bits, onion, cheddar cheese sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=932434 (may not work)