Jalapeno Potato Salad
Jalapeno Popper Potato Salad with a creamy, spicy dressing and smoky bites of bacon, egg, and cheddar cheese throughout is a crowd favorite.
Foto: Barefeet In The KitchenIngredients
10 servings
- 2½ pound red potatoes (chopped into approximately ¾ inch pieces)
- 1 cup mayonnaise
- ½ cup canned sliced jalapenos (chopped very small)
- 2 tablespoons juice from the jalapenos
- 2 tablespoons warm bacon grease (optional)
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspooon freshly ground black pepper (adjust to taste)
- ¼ teaspoon granulated garlic or garlic powder
- 2 -3 tablespoons additional canned sliced jalapenos (OPTIONAL)
- 6 slices cooked bacon (chopped or crumbled, OPTIONAL)
- 6 hard-boiled eggs (roughly chopped)
- 4 ounces cheddar cheese (cut into thin matchsticks or tiny cubes)
- 4 g reen onions (sliced thin)
Steps
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease, salt, and pepper in a large mixing bowl. Stir to combine.
Add the potatoes and stir to coat. Add the bacon, eggs, and cheese to the potatoes. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Macronutrients
Calories295
Source: Barefeet In The Kitchen
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