Recipe courtesy of Ree Drummond
Jalapeno Popper Potato Salad
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 57 g
- Saturated Fat
- 17 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 172 mg
- Sodium
- 902 mg
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 57 g
- Saturated Fat
- 17 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 172 mg
- Sodium
- 902 mg
Ingredients
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.
