thepioneerwoman5.0
Jalapeño-Bacon Potato Salad
This bacon-jalapeño potato salad is loaded with cheddar, eggs, and crispy bacon for a creamy, crowd-pleasing side dish perfect for summer cookouts.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
Step
2
1
3
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about ⏱️ 15 minutes. Drain the potatoes and return to the pot, then mash with a potato masher.
4
Step
5
2
6
Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about ⏱️ 8 minutes. Drain on a paper towel–lined plate, then chop.
bacon6 slices
7
Step
8
3
9
Scrape the potatoes into a large bowl. Add half of the bacon, the cheese, mayonnaise, pickled jalapeños and brine, mustard, hard-boiled eggs, scallions, gherkins, salt, and pepper. Fold everything together. Serve the potato salad warm or cover and refrigerate until chilled, at least ⏱️ 1 hour and up to overnight. Top with the remaining bacon and more scallions before serving.
bacon6 sliceshard-boiled eggs, chopped4
Nutrition Facts
calories
1146 Calories
fat Content
84 g
fiber Content
6 g
sugar Content
4 g
sodium Content
1354 mg
protein Content
32 g
trans Fat Content
0 g
cholesterol Content
257 mg
carbohydrate Content
61 g
saturated Fat Content
24 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...