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Jalapeño Popper Potato Salad

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5 from 1 review

Ingredients

Scale
  • 1 pound bacon
  • 3 jalapeños, halved
  • avocado oil spray
  • 2 pounds gold potatoes, cubed
  • 1/2 red onion, finely diced
  • 1/2 cup mayo
  • 1/2 cup greek yogurt (dairy or dairy-free substitute)
  • 2 tablespoons hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped chives

Instructions

  1. Place a large pot of water over high heat on the stovetop. Add a pinch of salt and cover to bring to a boil.
  2. Preheat oven to 350 degrees F. Line a baking sheet then place bacon and halved jalapeños (skin side up) on the baking sheet. Spray the jalapeños with just a little bit of avocado oil spray. Place in the oven to baking for 15-20 minutes.*
  3. Once the pot of water is boiling, add the potatoes, cover, and let cook for 15-20 minutes, until fork tender. Drain potatoes then place in a shallow dish and into the fridge to cool for 10 or more minutes.
  4. Once the bacon and jalapeños are done cooking, chop both into small pieces. Then dice up the red onion and chives.
  5. In a large bowl, whisk together mayo, greek yogurt, hot sauce, garlic powder, salt, and black pepper. When the potatoes have cooled, add them to the large bowl along with the bacon, jalapeños, and chives. Mix to combined. Place in the fridge to cool more before serving!

Notes

*This time may range depending on the thickness/thinness of the bacon, so just keep an eye on it to make sure it doesn’t burn.

Find it online: https://paleomg.com/jalapeno-popper-potato-salad/