Jalapeno Potato Salad

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

1 teaspoon salt

4 extra-large potatoes (about 3 pounds)

1 Cup sour cream

½ Cup mayonnaise

2 Tablespoons prepared horseradish

1 Tablespoon parsley, chopped

2 green onions, chopped

3 slices cooked bacon, crumbled

2 jalapeño peppers, seeded and diced

½ teaspoon freshly ground pepper

4 hard-boiled eggs, cut into ½-inch slices

Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain and cool at least 30 minutes.

In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalapeños and ground pepper. Mix the ingredients until they are fully incorporated.

Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.

Page footer