Description
No more boring potato salad. Ditch bland tradition for layers of flavor with this jalapeno feta potato salad. Crispy bacon, fresh jalapenos, tangy dressing, and crumbled feta make every bite worth fighting over. It’s creamy, a little spicy, and deeply savory. The kind of cold summer side dish people actually crave.
Ingredients
Units
Scale
- 1 lb Yukon Gold Potatoes (about 4-5 small potatoes)
- 5 pieces Cooked Bacon
- 2 Jalapenos diced (half with seeds half with no seeds)
- 3 Green Onions chopped
- 1 tsp Garlic minced
- 2 tbsp Olive Oil
- 1/4 cup Mayo
- 2 tbsp Dijon Mustard
- 1/4 Lemon juice from
- 1/4 tsp Smoked Paprika
- 1/4 tsp Celery Salt
- 1/4 tsp Black Pepper
- 1/4 cup Feta Cheese
Instructions
- Bring a large pot of water to a boil.
- While the water heats up, wash all the potatoes, peel with a potato peeler, and dice into 1 inch pieces. To speed up chopping I use this slicer with the large dicer.
- Place the potatoes in the boiling water with a slotted spoon or a mesh strainer to prevent boiling water from splashing out.
- Boil the potatoes for 6-10 minutes depending on size. They should be tender when stabbed with a fork but not mushy or soft.
- Drain potatoes immediately and rinse with cold water to stop the cooking process. Allow potatoes to cool for at least 10 minutes.
- While the potatoes cook and cool, chop the bacon, jalapenos, green onions, and garlic. Add to a large bowl.
- Mix olive oil, mayo, Dijon mustard, lemon juice, and spices with the other ingredients in the large bowl.
- Once potatoes are cool, gently mix them into the bowl. DO NOT mix in hot potatoes. They break easily and can quickly become mashed potatoes if you are not careful. Trust me, I speak from experience.
- Top with crumbled feta cheese right before serving.
Equipment
- Prep Time: 15 minutes
- Cool Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Stove Top
- Cuisine: American
