Description
A delicious blend of creamy potato salad flavors with the spicy kick of jalapeños and crispy bacon, perfect for summer barbecues.
Ingredients
Scale
- 2 pounds potatoes
- 6 slices bacon
- 1 cup cheddar cheese, shredded
- 2–3 jalapeños, diced
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Boil the potatoes: Place your potatoes in a large pot of salted water. Bring it to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and let cool.
- Crisp the bacon: While the potatoes cool, cook the bacon in a frying pan until crispy. Allow to cool slightly, then crumble.
- Mix it all together: In a large bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar cheese, and diced jalapeños.
- Whisk the dressing: In a separate bowl, mix the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Whisk until smooth.
- Combine: Pour the dressing over the potato mixture and mix gently until well combined.
- Garnish: Optionally, chop some green onions for garnish.
- Chill: Transfer to the refrigerator and chill for at least one hour before serving.
Notes
Let the potatoes cool completely before mixing to avoid a mushy salad. Adjust jalapeño heat by removing seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg