BACON/JALAPENO POTATO SALAD

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Bacon/Jalapeno Potato Salad image

I like to make this and serve it while the potatoes are still warm. It is also good after it has been refrigerated.

Provided by Tina Hunt @thunt1961

Categories     Potato Salads

Number Of Ingredients 9

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

Steps:

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