Jalapeno Popper Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 57
- Saturated Fat
- 17
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 172
- Sodium
- 902
- Total: 55 min
- Active: 40 min
Ingredients
3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
1/2 teaspoon kosher salt, plus more for the boiling water
6 slices bacon
2 cups shredded Cheddar (about 8 ounces)
1 cup mayonnaise
1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
3 tablespoons yellow mustard
1/2 teaspoon freshly ground black pepper
4 hard-boiled eggs, chopped
4 scallions, thinly sliced, plus more for topping
3 sweet gherkins, chopped (about 1/4 cup)
Directions
- Put the potatoes in a large pot and add enough water to cover them by an 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 them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.