HEB logo
Bacon & Jalapeño Potato Salad
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
6 servings
Ingredients

2 lb. small red (size C) or fingerling potatoes

1/2 c. Better Than Good Bacon Jam

1 c. reduced-calorie mayonnaise

1/2 c. chopped green onions, including green tops

1/2 c. H-E-B Shredded Cheddar Cheese

2 Tbsp. finely chopped jalapeños, optional

1 Tbsp. Adams Reserve Steak Au Poivre Rub

Directions


Cook potatoes in a large pot of boiling water about 20 minutes or unti
l fork tender. Let cool and cut potatoes in halves or quarters, as des
ired.
Meanwhile, combine bacon jam and mayonnaise together in a large mixing
bowl.
Stir in onions, cheese, and jalapeños. Add potatoes and toss to
coat. Serve salad at room temperature or cover and chill.

Nutritional Information


No Nutritional Information Available


Source


TexFest