Roasted Potato and Jalapeño Salad

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	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 instructions. 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.