Jalapeño Popper Potato Salad
Potato salad loaded with jalapeños, bacon and cheese.
Ingredients
- 8 russet potatos
- 1 bunch green onion
- 1 package bacon
- 7 jalapeños
- 1 cup shredded pepper jack cheese
- 1 tbsp vegetable oil
- 2 Cups Mayonnaise
- salt and pepper to taste
Instructions
- Cook potatos whole until you can insert a knife and it slides out easily. Let potatos cool before removing skin and dicing. Place all of the potatoes in a large mixing bowl.
- Next, add jalapeños to a pan with vegetable oil and cook until the skin is blistered and jalapeños are toasted. When cooled, slice jalapeños in half and remove veins and seeds. Chopp and add to the potatoes.
- Cook bacon, chopp and add half to the potato salad and reserve the other half to add for the top.
- Chopp the green onion and add half to the potato salad and reserve the other half for the top.
- Shred cheese and add half to the potato salad and reserve half for the top.
- Add mayonnaise, salt and fresh cracked pepper. Fold in all ingredients until well combined.
- Top with remaining bacon, cheese and green onion. Serve and enjoy!