bacon/jalapeno potato salad

Name: Bacon/Jalapeno Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 8 to 10 medium russett potatoes; 4 medium pickles, diced; 1 medium onion, diced; 4 to 6 - eggs, hard boiled; 1 pound(s) bacon, fried crisp and crumbled; 1/2 cup(s) miracle whip, may use a little more if desired; 2 tablespoon(s) chopped jalapeno (i use trappey's); 1 small jar pimentos, drained (optional); - salt to taste

(1 RATING)

41 Pinches

Tina Hunt

Cleveland, TX

Updated on Mar 30, 2012

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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prep time 30 Min

cook time 30 Min

method Stove Top

yield 8 to 10

Ingredients

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

How To Make bacon/jalapeno potato salad

Step 1

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

Step 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.
Step 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.
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