Bacon & Jalapeño Potato Salad
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
Cook potatoes in a large pot of boiling water about 20 minutes or until fork tender. Let c
ool and cut
potatoes in halves or quarters, as desired.
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 a
t room temperature or cover and chill.