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 cool 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 at room temperature or cover and chill.
No Nutritional Information Available