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Roasted Potato and Jalapeño Salad

Roasted Redskin and Jalapeno Salad Recipe
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.
Products used in this recipe