Jalapeno-Cheddar Potato Salad
Rated 3.6 stars by 16 users
Category
Starters & Sides/Tailgate
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 2 lbs. baby potatoes, halved, or quartered if large
- Kosher salt
- 8 slices bacon, cooked and crumbled
- 13/4 cup shredded cheddar
- 4 scallions, chopped, plus more for garnish
3/4 cup thinly sliced pickled jalapeños, plus more for garnish
- 4 oz. cream cheese, room temperature
- 1/2 cup Duke's Mayonnaise
- 1/4 cup white wine vinegar
- 1 tsp. garlic powder
- Freshly ground black pepper
- Kosher salt
Potato Salad
Dressing
Directions
Preparation
- 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.
- 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.
- Transfer slightly cooled potatoes to a large bowl and add 3/4 of the bacon, 11/2 cups of the cheddar, the scallions, and jalapeños.
- Drizzle the dressing over the potato salad and toss to combine. Garnish with more scallions and jalapeños, the remaining bacon, and the remaining 1/4 cup cheese
