Potato Salad w/Jalapeno Peppers
Source of Recipe
Internet
List of Ingredients
1 teaspoon salt
4 extra-large Idaho potatoes (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon parsley, chopped
2 green onions, chopped
3 slices cooked bacon, crumbled
2 jalapeno peppers, seeded and diced
1/2 teaspoon freshly ground pepper
4 hard-boiled eggs, cut into 1/2-inch cubes Recipe
Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain and cool.
In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalape�os and ground pepper. Mix the ingredients until they are fully incorporated.
Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.
Servings: 8-10
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