Idaho® Potato Salad with Jalapeño Peppers

Brett Freifeld

Manager of Culinary Research

Hard Rock Cafe

1083
Idaho® Potato Salad with Jalapeño Peppers Download Hi-Res Image »
Yield: 8-10 servings
Calories: 240


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Nutrition Facts
 
Makes: 8-10 servings
Serving Size 176 g
 
Amount per serving
Calories 240
Total Fat 13 g
  Saturated Fat 3.5 g
  Trans Fat 0 g
Cholesterol 80 mg
Sodium 190 mg
Total Carbohydrate 27 g
  Dietary Fiber 2 g
  Sugars 2 g
Protein 6 g

Ingredients

  • 1 teaspoon salt
  • 4 extra-large Idaho potatoes (about 3½ pounds), peeled and cut into
  • 1-inch cubes
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 tablespoon parsley, chopped
  • 2 green onions, chopped
  • 3 slices cooked bacon, crumbled
  • 2 jalapeño peppers, seeded and diced
  • ½ teaspoon freshly ground pepper
  • 4 hard-boiled eggs, cut into ½-inch cubes

Directions

  1. Fill a pot with 1 gallon of water, add salt and potatoes. Bring to a boil and cook until tender, about 12 minutes. Drain and cool.
  2. In a large mixing bowl, combine sour cream, mayonnaise, horseradish, parsley, green onions, bacon, jalapeños and ground pepper. Mix the ingredients until they are fully incorporated.
  3. Fold the potatoes and the eggs into the mixture. Cover and refrigerate until needed.