Jalapeno Popper Potato Salad

Make this as a side for your grilling mains. You will not regret it. 

Let's get started.

Jalapeno Popper Potato Salad

5 lbs. Yukon Gold Potatoes

8 Eggs, hard boiled

2 Bunches of Green Onion, finely chopped

4-6 Pickled Jalapenos, seeded and finely chopped

2-3 Tbsp. Pickled Jalapeno Juice

1 Cup Cheddar Cheese, grated

6 Strips of Bacon

1/2 Cup Mayo

1/2 Cup Sour Cream

Kosher Salt

1 1/2 Tbsp. Mustard

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Seasoned Salt

1 Tsp. Paprika 

3 Tbsp. Relish

Peel your potatoes and add them to a large pot of boiling salted water. Let them boil until they are tender. Drain the potatoes and allow them to cool completely.

Meanwhile, heat a pan on medium high heat, dice the bacon and cook until crisp. Remove bacon with a slotted spoon and set aside.  

Once cooled chop up the potatoes in 1/2-inch pieces and place them in a large bowl. Chop up the hard-boiled eggs, green onion, pickled jalapenos, and add them to the potatoes.

Add the shredded cheddar, bacon, mayo, sour cream, mustard, black pepper, seasoned salt, paprika, relish, and stir until well combined. Taste and adjust seasoning to your liking. Add more pickled jalapenos for a spicier kick. 

Cover and chill in the fridge for a minimum of 30 minutes. 

Serve and enjoy. 

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