Idaho® Potato Salad with Jalapeño Peppers

Idaho® Potato Salad with Jalapeño Peppers

Brett Freifeld
Hard Rock Cafe

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



  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.