Bacon/jalapeno Potato Salad Recipe

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Bacon/Jalapeno Potato Salad

Tina Hunt


I like to make this and serve it while the potatoes are still warm. It is also good after it has been refrigerated.

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8 to 10


30 Min


30 Min


Stove Top


8 to 10 medium
russett potatoes
4 medium
pickles, diced
1 medium
onion, diced
4 to 6
eggs, hard boiled
1 lb
bacon, fried crisp and crumbled
1/2 c
miracle whip, may use a little more if desired
2 Tbsp
chopped jalapeno (i use trappey's)
1 small
jar pimentos, drained (optional)
salt to taste

Directions Step-By-Step

Boil potatoes with skins on until fork tender. While potatoes are boiling, fry bacon, drain and crumble. Reserve fat from bacon.
Remove potatoes from water and let cool enough to handle. Peel potatoes and cube. Add onion, pickle, jalapeno peppers, salt, Miracle Whip and bacon. Stir ingredients together.
Pour some of the hot bacon drippings over the potato salad and stir well. You can add more or less of any ingredient depending on your taste. Refrigerate leftovers.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Southern