| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
- 1/2 teaspoon kosher salt, plus more for the boiling water
- 6 slices bacon
- 2 cups shredded Cheddar (about 8 ounces)
- 1 cup mayonnaise
- 1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
- 3 tablespoons yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 4 hard-boiled eggs, chopped
- 4 scallions, thinly sliced, plus more for topping
- 3 sweet gherkins, chopped (about 1/4 cup)
Instructions
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 772 |
| Total Fat | 57 g |
| Saturated Fat | 17 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 22 g |
| Cholesterol | 172 mg |
| Sodium | 902 mg |
Reviews
anyone ever trying using pasta in place of potatoes?
I’ve made this twice now. The first time I followed the directions and slightly mashed the potatoes. I found that this made the salad too dry for my taste. The second time, I left the potatoes cubed and it was delicious, just the right amount of creaminess. I also added more of the pickled jalapenos and an additional tablespoon of the brine.
I have made this recipe twice. Once warm and once cold. Definitely like eating it warm better!!
LOVED it! Made it tonight after seeing the recipe in her latest magazine. Delicious new twist on potato salad. I did peel the potatoes. Next time I am adding more jalapenos for my group that loves spicy food.
Made this for the 4th of July. It was delicious!
I ended up using a 5lb bag of potatoes and almost doubled the rest of the recipe. Turned out GREAT and made a delicious addition to 4th of July activities!
My family loved it! I did not use all of her ingredients because they didn’t appeal to me.
I used the mayo, mustard, egg, green onions and S & P….came out great! I really liked it warm, however, my family wanted it chilled. Served it with beef short ribs. Will make again before I ever buy it at the store
I wonder if these would be good to eat warm?
Delicious! Had to make this for supper last night. I got amazing reviews from friends! This is my new to go to potato salad! Costco has something similar but this blows that out of the park! Thanks for sharing!
Not sure if the potatoes are peeled?
The recipe looks awsome.
The recipe looks awsome.