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Idaho® Potato Salad with Jalapeño Peppers

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Recipe courtesy of Brett Freifeld, Manager of Culinary Research, Hard Rock Cafe

Yield: 8-10 servings

Ingredients

• 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

Directions

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.