A few months ago I entered a contest for the Today Food: Home Chef Challenge.
I enter these on occasion as a fun thing to do.
I was shocked when I received an email saying this:
You’ve been chosen as a contender for TODAY’s Home Chef Challenge!
To say I was excited is an understatement. I am thrilled to be a contestant, one of three.
I love the other two side dishes that are entered but I can only vouch for this one because I make this Jalapeno Bacon Potato Salad a lot, my Mom makes it a lot too. Friends and family rave about the flavor of jalapeno mixed with the crisp crunch of bacon pieces.
This recipe will make enough to serve 6-8 people. Adjust according to how large of a crowd you will be serving.
8-10 potatoes. I use a variety of types. Red, Russet and Golden. I leave the skins on too. I like the color.
1 medium red onion, diced
1 cup of Sweet Pickles, diced
1 pound of Bacon, cooked crispy and sliced into small pieces
jalapeno's to taste
salt and pepper to taste
1 cup of mayonnaise
In a large pot, add diced potatoes. Cover with water until potatoes are barely covered. Cook until tender. The time will vary depending on the size you dice your potatoes. It usually takes me about 25 minutes.
While potatoes are cooking, dice onion and pickles. Cook bacon. We like our bacon crispy.
Jalapeno warning: Be careful when mincing the jalapeno that you do NOT touch your eyes. Using gloves can be helpful with this step. I use jalapenos in the jar, but you can use fresh. The seeds are what make it fire hot. You decide how HOT you want this to be.
Once everything is diced, cooked and prepared...add it all to one big bowl and stir. Salt and pepper to taste.