Best Baconjalapeno Potato Salad Recipes

POTATO SALAD WITH BACON AND MUSTARD

Steps:

• okhkkPlace the red potatoes in a large pot of salted water and bring it to a boil. Once they are tender, drain and set aside.
• Chop the bacon and place it in the pot. Brown the bacon and add the red onion, cooking until tender. Add vinegar, mustard, and pepper and cook for a few more minutes to let the flavors come together.
• Cut the potatoes in half (or quarters if they are large) and place in a large bowl. Pour the bacon and mustard mixture over the potatoes and stir to combine. Top with fresh chives and serve warm.
• Enjoy!

JALAPENO POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

JALAPENO POPPER POTATO SALAD

Steps:

• 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.

BACON/JALAPENO POTATO SALAD

Steps:

• Boil potatoes with skins on until fork tender. While potatoes are boiling, fry bacon, drain and crumble. Reserve fat from bacon.
• Remove potatoes from water and let cool enough to handle. Peel potatoes and cube. Add onion, pickle, jalapeno peppers, salt, Miracle Whip and bacon. Stir ingredients together.
• Pour some of the hot bacon drippings over the potato salad and stir well. You can add more or less of any ingredient depending on your taste. Refrigerate leftovers.