Best Baconjalapeno Potato Salad Recipes

Jalapeno Potato Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.

Nutrition Facts :

Texas Jalapeno Potato Salad image

Provided by Colean

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

5 medium potatoes or 5 large potatoes, boiled, peeled, and cut into chunks
4 eggs, hard-boiled, and chopped
1 cup mayonnaise
2/3 cup pickled jalapeno pepper
1 tablespoon jalapeno juice, from pickled jalapeno pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 -3 green onions, chopped
salt and pepper
1 tablespoon chopped cilantro (to garnish)

Steps:

Nutrition Facts : Calories 263.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 113.4, Sodium 447.3, Carbohydrate 32.5, Fiber 3.6, Sugar 4, Protein 6.4

Jalapeno Popper Potato Salad image

Provided by Ree Drummond Bio & Top Recipes

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

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)

Steps:

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.

Jalapeno Popper Potato Salad image

Provided by Katie Clark

Time 20m

Number Of Ingredients 12

3 pounds small golden potatoes, microwave hatch chili ready to prepare.
1/2 cup diced cooked bacon.
1/4 cup diced red onion
1/2 cup mayonnaise
1/2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
1 tsp. cumin
1/4 cup fresh diced jalapeno peppers
1 cup shredded Mexican 4-cheese blend
6 slices bacon, cooked and crumbled
1 fresh jalapeno, thinly sliced

Steps:

Prepare potatoes as directed.
Keep seasoning to the side.
Let cool.
In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper.
Dice the potatoes.
Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.
Toss to combine.
Add the sauce mixture.
Toss to combine.
Sprinkle fresh jalapeno slices on top.
Cover with plastic wrap and refrigerate until ready to serve