Name: Jalapeño-Cheddar Potato Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 lb. baby potatoes, halved, or quartered, if large -; Kosher salt -; 8 slices bacon, cooked and crumbled -; 1 3/4 c. shredded cheddar -; 4 green onions, chopped, plus more for garnish -; 3/4 c. thinly sliced pickled jalapeños, plus more for garnish -; 4 oz. cream cheese, room temperature -; 1/2 c. Duke's Mayonnaise -; 1/4 c. white wine vinegar -; 1 tsp. garlic powder -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño-Cheddar Potato Salad

1. 2 lb. baby potatoes, halved, or quartered, if large -

2. Kosher salt -

3. 8 slices bacon, cooked and crumbled -

4. 1 3/4 c. shredded cheddar -

5. 4 green onions, chopped, plus more for garnish -

6. 3/4 c. thinly sliced pickled jalapeños, plus more for garnish -

7. 4 oz. cream cheese, room temperature -

8. 1/2 c. Duke's Mayonnaise -

9. 1/4 c. white wine vinegar -

10. 1 tsp. garlic powder -

11. Kosher salt -

12. Freshly ground black pepper -

How to cook deliciously - Jalapeño-Cheddar Potato Salad

1. Stage

Make 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. Stage

Meanwhile, 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. Stage

Transfer 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. Stage

Drizzle 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.