Products used in this recipe
Roasted Potato and Jalapeño Salad
Yield: 10 Servings (4 oz each)
Yield: 10 Servings (4 oz each)
Creamy and tangy jalapeño tater salad with crunchy vegetables a hint of smoky bacon.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 2.5 lbs. | 1 bag |
| Bacon, thick-cut, cooked, small dice | 1 lb. | 8 slices |
| Greek yogurt, plain | 8 oz. | 1 cup |
| Mayonnaise | 8 oz. | 1 cup |
| Celery, small dice | 1 cup | |
| Scallion, thinly sliced | 1 cup | |
| Kosher salt | to taste | |
| Black pepper, ground | to taste |
Preparation Instructions:
- Step 1
- Prepare redskin and jalapeño blend according to package directions. Chill.
- Step 2
- In a large mixing bowl combine redskin and jalapeno blend, bacon, greek yogurt, mayonnaise, celery, and scallions. Fold together until well combined. Season to taste with salt and pepper.
