Salt-And-Vinegar Potato Salad WITH Pickled Jalapeños AND Bacon ENDS
- 20m Prep Time
- 35m Cook Time
- 2h Ready In
A tangy and spicy potato salad with crispy bacon ends, pickled jalapeños and onions, and a creamy dressing. The vinegar and peppers balance the richness of the bacon and mayonnaise.
Ingredients
- 4 large eggs
- 1.13 kg medium red potatoes halved if large
- 227 g smoked bacon ends or bacon strips roughly chopped
- 2 large jalapeños cut into 1/4-inch-thick slices
- 0.5 medium red onion halved again and cut into 1/4-inch-thick slices
- 177 ml distilled white vinegar
- 14.8 ml kosher salt
- 3.7 ml freshly ground black pepper
- 118 ml mayonnaise
- 59.1 ml sour cream
- 14.8 ml Dijon mustard
- 29.6 ml fresh flat-leaf parsley leaves finely chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.7 mg
- Iron: 1.19 mg
- Magnesium: 22 mg
- Phosphorus: 147 mg
- Potassium: 378 mg
- Zinc: 0.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- 177 ml distilled white vinegar
- 14.8 ml kosher salt
- 3.7 ml freshly ground black pepper
- 118 ml mayonnaise
- 59.1 ml sour cream
- 14.8 ml Dijon mustard
Prepare
- 1.13 kg medium red potatoes, halved if large
- 227 g smoked bacon ends or bacon strips, roughly chopped
- 2 large jalapeños, cut into 1/4-inch-thick slices
- 0.5 medium red onion, halved again and cut into 1/4-inch-thick slices
- 29.6 ml fresh flat-leaf parsley leaves, finely chopped
Let's Cook
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Step 1.
Bring about 3 inches of water to a boil in a small saucepan over high heat. Carefully add the eggs, reduce the heat to a simmer, and cook for 11 minutes. Immediately transfer the eggs to a bowl of ice-cold water and set aside to cool.
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Step 2.
While the eggs cook, place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 18 minutes, until the largest pieces slide off a skewer or fork when pierced. Drain the potatoes and set aside until cool enough to handle.
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Step 3.
Heat a large cast-iron skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the fat in the pan.
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Step 4.
Add the jalapeños and onion to the skillet with the bacon fat and cook, stirring occasionally, until softened and charred in spots, about 5 minutes. Transfer the vegetables to a large bowl, stir in the vinegar, salt, and pepper, and set aside to pickle for about 10 minutes.
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Step 5.
While the vegetables pickle, chop the cooled eggs and slice the cooled potatoes into ½-inch rounds (or half-moons). Add them to the bowl with the pickled peppers and stir to combine, then stir in the bacon. Set aside at room temperature for about 1 hour so the potatoes can soak up the vinegar.
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Step 6.
Stir in the mayonnaise, sour cream, Dijon mustard, and parsley. Season to taste with salt and pepper. Serve immediately, or cover and refrigerate for up to 3 days.