Jalapeño Popper Potato Salad
Ingredients:
2 lbs baby potatoes, halved
½ cup mayonnaise
½ cup sour cream
1 cup shredded cheddar cheese
½ cup cooked bacon, crumbled
2 jalapeños, diced
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ cup green onions, sliced
Instructions:
Boil potatoes in salted water for 12-15 minutes until fork-tender. Drain and let cool.
In a bowl, mix mayonnaise, sour cream, garlic powder, onion powder, salt, and pepper.
Add cooled potatoes, cheddar cheese, bacon, and jalapeños. Stir to combine.
Refrigerate for at least 30 minutes before serving.
Garnish with green onions before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 320 Kcal per serving
Servings: 6
