Ingredients
Scale
Dressing
- 6 tablespoons mayonnaise
- 1 1/2 tablespoons pickled jalapeno, chopped
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Potato Salad
- 1 1/2 pound bag yukon gold potatoes
- 8 slices crispy bacon, chopped
- 1 1/4 cup shredded cheese (sharp cheddar or mexi-blend)
- 1 fresh jalapeno, seeds removed, chopped
Instructions
- Mix together dressing ingredients in a small bowl and set aside.
- Rinse and quarter potatoes. Cover with water in a stainless steel pot and salt the water well. Bring to a boil, then reduce heat. Simmer for 15+ minutes, until potatoes are fork tender. Drain and let cool for 10 minutes.
- Place potatoes in a large bowl. Add bacon and shredded cheese. Fold with dressing. Add extra mayonnaise if desired. Taste and adjust salt and pepper.
- Serve room temperature or chill in refrigerator before serving.
Notes
be careful when adding extra mayo... add it only a couple of teaspoons at a time.
leave out the fresh jalapeno for less spice and heat.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 365
- Sugar: 2.7g
- Sodium: 4000mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 56mg
