Jalapeno popper potato salad recipe | ree drummond | food network

Step 1

Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.

Step 2

Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.

Step 3

Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.

Step 4

Drain the bacon on a paper towel-lined plate, then chop.

Step 5

Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.

Step 6

Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.

Step 7

Top with the bacon and more scallions before serving.