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Unique Jalapeno Popper Potato Salad

Unique Jalapeno Popper Potato Salad

3 lbs. Russet potatoes, chopped
Kosher salt
6 slices good quality bacon
2 c. shredded cheddar cheese
1 c. Miracle Whip or mayo
¼ c. chopped pickled jalapenos, plus 2 T. of the brine
3 T. mustard
4 hard-boiled eggs, chopped
4 green onions, thinly sliced (extra for garnish)
¼ c. sweet pickle relish
Salt/black pepper to taste

  1. Put potatoes in large pot and add enough water that covers them by at least 2 inches.
  2. Add about ¼ c. kosher salt to water. Boil and cook until tender, about 12-15 minutes.
  3. Drain, return to pot and mash the potatoes (or do a rough chop, if you prefer).
  4. Cook bacon in large skillet over medium heat until crisp. Drain on paper towel and then chop.
  5. Place potatoes in large bowl.
  6. Add half of bacon, cheese, mayo, pickled jalapenos and brine, mustard, eggs, green onions, pickle relish, salt and pepper. Fold everything together.
  7. Taste for seasonings.
  8. Serve warm or refrigerate to chill.
  9. Top with remaining bacon and green onions.
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