Bacon/Jalapeno Potato Salad

Bacon/jalapeno Potato Salad Recipe

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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.


★★★★★ 1 vote

8 to 10
30 Min
30 Min
Stove Top


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  • 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

How to Make Bacon/Jalapeno Potato Salad


  1. Boil potatoes with skins on until fork tender. While potatoes are boiling, fry bacon, drain and crumble. Reserve fat from bacon.
  2. 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.
  3. 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.

Printable Recipe Card

About Bacon/Jalapeno Potato Salad

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

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