Idaho® Potato Salad with Jalapeño Peppers


  • 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 jalapeño peppers, seeded and diced
  • 1/2 teaspoon freshly ground pepper
  • 4 hard-boiled eggs, cut into 1/2-inch cubes


  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.
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Yield: 8-10 servings
Calories: 240
Sugar: 2 g
Sodium: 190 mg
Fat: 13 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 80 mg

Brett Freifeld
Hard Rock Cafe

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