Here’s a product shot of a nice dish of Jalapeno Bacon Potato Salad presented in a ramekin dish. I had created a new potato salad from my home grown jalapenos and red norland potatoes. It turned out great and wanted to share the finished product with you. Although we don’t have the technology to send food directly through the internet, however your more than welcome to mimic my recipe for this awesome fire kicking potato salad.

First if you want to be a connoisseur, you should plant your own potatoes in the early spring. Otherwise you can find red norland potatoes at your local grocery store. You’ll need about two pounds. Peel and dice to 1/2″, hold in cold water. Rinse and boil in salt water for 15-20 minutes or until tender but not over cooked.(not to a mashed potato consistency) Immediately pour into colander once cooked, season with salt and set aside.

Next boil 4 farm fresh eggs. Boil 10-12 minutes. The trick is to spin your egg to see if its done. If it continues to spin it’s done. If it wobbles the yolk hasn’t finished cooking. Peel and dice.

Preheat oven to 350 degrees and bake 1/2 a pound of bacon 12-15 minutes until its nice and crispy. Heres a tip: you can render the fat half way through baking, this will keep the bacon from steaming and allow it to crisp up.

Measure ingredients in to a mixing bowl:

1 cup of sour cream

1 tablespoon of yellow mustard

2 teaspoons of Worcestershire sauce

1/2 pound of cooked crisp bacon, diced

2-4 jalapeno’s seed and pith removed, small dice

1/2 red onion small diced

4 scallions sliced

1/4 cup of chopped cilantro

1/4 teaspoon of white pepper

1 teaspoon of mustard seeds

salt and pepper to taste

Incorporate all ingredients in large mixing bowl, just until all potato’s are covered in dressing. Add more mayo if needed. Chill and serve.