This is a simple potato salad that doesn't take long to fix and tastes great . . . if you use the right things.

First, start with red potatoes.  Boil them until they are done but still firm.  If there's one thing that really ticks me off about potato salad, it's when the potato ends up being creamed.  Don't like that, want mine to stay together in chunks.  Don't remove the skins either.

Chop up one small to medium onion in to small pieces.  Don't dice, just get the pieces fairly small. 

Chop up a large red chile and a large green chile.  Stay with a mild to medium chile, not the hot ones.  Don't add chile powder!

Boil several eggs and chop them up.

Add some chopped celery if you like it . . . and you can also add a little corn.  I don't.

Mix gently together in large bowl with low fat mayo.  If you don't like the taste of mayo, then use olive oil and a little vinegar.  I like it either way.  And don't stir this hard, just gently - enough to get it mixed.

Add black pepper and salt to suit your taste.

Goes great with cold slaw and grilled chicken . . . or barbeque.