Jalapeño-Cheddar Potato Salad
 
 
Jalapeño-Cheddar Potato Salad beats regular potato salad ANY day.
Author:
Recipe type: Appetizer
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
  1. 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. 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. Transfer slightly cooled potatoes to a large bowl and add ¾ of the bacon, 1½ cups of the cheddar, the scallions, and jalapeños.
  4. 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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/20/jalapeno-cheddar-potato-salad/