2 lb. new potatoes
3 slices bacon
1/2 c. picante sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1 c. thinly sliced celery
1/2 c. coarsely chopped red onion
1/4 c. dairy sour cream

Cook potatoes in boiling salted water until tender. Drain and cool. Cook bacon until crisp; drain well, reserving 2 tablespoons drippings. Crumble bacon; set aside.

Combine 1/4 cup of the picante sauce, salt, cumin and reserved drippings. Coarsely chop potatoes. Combine potatoes, celery, onion and bacon. Add picante sauce mixture, mixing lightly. Cover and chill.

To serve, toss lightly with combined sour cream and remaining 1/4 cup picante sauce. Makes 6-8 servings.

For best results make this salad the night before, or early in the day, to allow the salad and bowl to chill thoroughly.