Jalapeño-Cheddar Potato Salad
Rating
Jalapeño-Cheddar Potato Salad beats regular potato salad ANY day.
Ingredients
- FOR THE SALAD
- 2 lb. baby potatoes, halved, or quartered if large
- Kosher salt
- 8 slices bacon, cooked and crumbled
- 1¾ c. shredded Cheddar
- 4 scallions, chopped, plus more for garnish
- ¾ c. thinly sliced pickled jalapeños, plus more for garnish
- FOR THE DRESSING
- 4 oz. cream cheese, room temperature
- ½ c. Duke's Mayonnaise
- ¼ c. white wine vinegar
- 1 tsp. garlic powder
- Freshly ground black pepper
- Kosher salt
Instructions
- 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 ¾ of the bacon, 1½ 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 ¼ cup cheese.