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Bacon Jalapeno Potato Salad

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Bacon Jalapeno Potato Salad
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Servings: 2
Recipe by: Frankie


1 lb yukon gold potatoes
3/4 tsp salt
3 slices cooked bacon, diced
2 hard boiled eggs, chopped
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup jalapenos, diced
1/2 cup mayonnaise
1/2 tsp yellow mustard
1/4 tsp pepper


1. Rinse potatoes and place in a pot and add water until the potatoes are covered by about an inch of water. Add 1/4 tsp salt to the water.

2. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 30 to 40 minutes.

3. Place potatoes in a bowl and set in the fridge to cool, about 30 minutes.

4. Cut potatoes into about 1 inch cubes and place in a large bowl. Add the bacon, jalapenos, onion, celery, and eggs to the potatoes.

5. In a separate bowl mix the mayonnaise, mustard, pepper and the remaining salt.

6. Fold the mayonnaise mixture in the potato mixture until well incorporated.

7. Chill in the refrigerator at least 2 hours. Add salt and pepper to taste.

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