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Bacon & Jalapeño Potato Salad
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

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.

Nutritional Information

No Nutritional Information Available