Products used in this recipe
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.
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.
