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Nutrition Facts
Serving Size 232 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 470 mg 20%
Total Carbohydrate 35 g 12%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 7 g
Vitamin A 6% Iron 8%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon & Jalapeño Potato Salad
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 Lb red potatoes
1/2 cup(s) Better Than Good Bacon Jam
1 cup(s) reduced-calorie mayonnaise
1/2 cup(s) green onions, chopped, including green tops
1/2 cup(s) H-E-B Shredded Cheddar Cheese
2 Tbsp jalapeno pepper, finely chopped
1 Tbsp Adams Reserve Steak Au Poivre Rub
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Cook potatoes in a large pot of boiling water about 20 minutes or until 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.



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