This Bacon & Jalapeno Potato Salad is this summer’s favourite. The jalapenos add just that extra zest and zing to the dressing giving the salad so much more flavour. The spice is very mild but if you’re worried it might be too much, remove the seeds of the jalapenos before you chop them up.
Serves 6-8
Time 40 mins
INGREDIENTS:
- 1.2kg potato, washed and cubed
- 4 rashers bacon
-
¼ cup jalapenos finely chopped
Dressing
- ½ cup mayonnaise
- 2 Tbsp white vinegar or apple cider vinegar
- 1 teaspoon wholegrain mustard
-
Salt and pepper to taste
INSTRUCTIONS:
- Place the potato in a large pot of water and bring to the boil, then boil until the potato is just cooked through. Drain, rinse with cold water and leave to cool in a colander.
- Preheat the oven to 180°C and lay the bacon rashers on a lined baking sheet. Cook until bacon is crispy.
- Let the bacon cool on some paper towels then dice into small pieces.
- Add all dressing ingredients to a jar and shake well. Then add the jalapenos to the dressing, shake once more.
- Prepare your serving bowl, add the cooled potato and bacon, then pour the dressing over and toss with salad servers to coat the potato in the dressing.
- Keep chilled until serving, remove from fridge 15 minutes before serving to allow the potato to come to room temperature.
- The salad keeps for up to 3 days in the fridge in an airtight container.
