Ingredients
2 lb. baby potatoes, halved, or quartered, if large
Kosher salt
8 slices bacon, cooked and crumbled
1 3/4 c. shredded cheddar
4 green onions, chopped, plus more for garnish
3/4 c. thinly sliced pickled jalapeños, plus more for garnish
4 oz. cream cheese, room temperature
1/2 c. Duke’s Mayonnaise
1/4 c. white wine vinegar
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Preparation
Step 1Make the salad: In a large pot, cover potatoes with 2 to 3 inches of water and season generously with salt. Bring water to a boil and cook until potatoes are tender, 18 minutes. Drain and let cool slightly.Step 2Meanwhile, make the dressing: In a medium bowl, whisk the cream cheese with Duke’s Mayonnaise, vinegar, and garlic powder. Season with salt and pepper. Step 3Transfer slightly cooled potatoes to a large bowl and add ¾ of the bacon, 1 1/2 cups of the cheddar, the green onions, and jalapeños.Step 4Drizzle the dressing over the potato salad and toss to combine. Garnish with more green onions and jalapeños, the remaining bacon, and the remaining ¼ cup cheese.
