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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
50 mins
This potato salad has all the best parts of a jalapeño popper mixed right into it!
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Ingredients
- 3 lb.
russet potatoes (about 5 medium), chopped
- 1/2 tsp.
kosher salt, plus more for the water
- 6
slices bacon
- 2 cups
shredded cheddar cheese (about 8 ounces)
- 1 cup
mayonnaise
- 1/4 cup
chopped pickled jalapeños, plus 2 tablespoons brine
- 3 Tbsp.
yellow mustard
- 4
hard-boiled eggs, chopped
- 4
scallions, thinly sliced, plus more for topping
- 3
sweet gherkins, chopped (about 1/4 cup)
- 1/2 tsp.
black pepper
Directions
- Step 1Put the potatoes in a large pot and add enough water to cover by 1 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 to the pot, then mash with a potato masher.
- Step 2Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Drain on a paper towel–lined plate, then chop.
- Step 3Scrape the potatoes into a large bowl. Add half of the bacon, the cheese, mayonnaise, pickled jalapeños and brine, mustard, hard-boiled eggs, scallions, gherkins, salt and pepper. Fold everything together. Serve the potato salad warm or cover and refrigerate until chilled, at least 1 hour or overnight. Top with the remaining bacon and more scallions before serving.
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