bacon/jalapeno potato salad
(1 rating)
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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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(1 rating)
yield
8 to 10
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For bacon/jalapeno potato salad
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8 to 10 mdrussett potatoes
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4 mdpickles, diced
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1 mdonion, diced
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4 to 6eggs, hard boiled
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1 lbbacon, fried crisp and crumbled
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1/2 cmiracle whip, may use a little more if desired
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2 Tbspchopped jalapeno (i use trappey's)
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1 smjar pimentos, drained (optional)
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salt to taste
How To Make bacon/jalapeno potato salad
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1Boil potatoes with skins on until fork tender. While potatoes are boiling, fry bacon, drain and crumble. Reserve fat from bacon.
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2Remove 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.
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3Pour 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.
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