Jalapeño-Cheddar Potato Salad
By Laura Rege
Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeA 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
- 1/4 cup
white wine vinegar
- 1 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
Directions
- 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.
- 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.
- 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.
- 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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