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From Delish for
Duke's Mayonnaise Logo
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Jalapeño-Cheddar Potato Salad

Jalapeño-Cheddar Potato Salad

By Laura RegePublished: Jun 20, 2019
preview for Jalapeño-Cheddar Potato Salad
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
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A potato salad is only as good as its mix-ins. Which is why many potato salads go untouched at a cookout. Hard-boiled eggs? Nope. We'll take ours with pickled jalapeños, bacon, green onions, and cheddar, please! 

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Ingredients

For the salad

  • 2 lb.

    baby potatoes, halved, or quartered, if large

  • Kosher salt

  • 8

    slices bacon, cooked and crumbled

  • 1 3/4 cups

    shredded cheddar

  • 4

    green onions, chopped, plus more for garnish

  • 3/4 cup

    thinly sliced pickled jalapeños, plus more for garnish

For the dressing

  • 4 oz.

    cream cheese, room temperature

  • 1/2 cup

    Duke's Mayonnaise

  • 1/4 cup

    white wine vinegar

  • 1 tsp.

    garlic powder

  • Kosher salt

  • Freshly ground black pepper

Directions

    1. Step 1Make the salad: In a large pot, cover potatoes with 2 to 3 inches of water and season generously with salt. Bring water to a boil and cook until potatoes are tender, 18 minutes. Drain and let cool slightly.
    2. Step 2Meanwhile, make the dressing: In a medium bowl, whisk the cream cheese with Duke's Mayonnaise, vinegar, and garlic powder. Season with salt and pepper.
    3. Step 3Transfer slightly cooled potatoes to a large bowl and add ¾ of the bacon, 1 1/2 cups of the cheddar, the green onions, and jalapeños.
    4. Step 4Drizzle the dressing over the potato salad and toss to combine. Garnish with more green onions and jalapeños, the remaining bacon, and the remaining ¼ cup cheese.
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