Jalapeño-Bacon Potato Salad
🇺🇸 United States
Ingredients
- 3 lb russet potatoes (about 5 medium), chopped
- 1/2 tsp kosher salt, plus more for the water
- 6 slices bacon
- 2 cups shredded cheddar cheese (about 8 oz)
- 1 cup mayonnaise
- 1/4 cup chopped pickled jalapeños, plus 2 tbsp brine
- 3 tbsp yellow mustard
- 4 hard-boiled eggs, chopped
- 4 scallions, thinly sliced, plus more for topping
- 3 sweet gherkins, chopped (about 1/4 cup)
- 1/2 tsp black pepper
Steps
- Place potatoes in a large pot, cover with water by 1 inch, and season with salt.
- Bring to a boil over high heat and cook until potatoes are fork-tender, about 15 minutes.
- Drain potatoes, return to the pot, and mash with a potato masher.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes.
- Drain bacon on a paper towel-lined plate, then chop.
- Transfer mashed potatoes to a large bowl.
- Add half of the chopped bacon, cheese, mayonnaise, pickled jalapeños and brine, mustard, hard-boiled eggs, scallions, gherkins, salt, and pepper.
- Fold all ingredients together until combined.
- Serve warm, or cover and refrigerate until chilled, at least 1 hour up to overnight.
- Top with remaining bacon and extra scallions before serving.
Source: www.thepioneerwoman.com