Ingredients

The following ingredients have 4 Servings
  • 6 medium russet potatoes (washed and scrubbed)
  • 2 hard boiled eggs (chopped)
  • 2 pieces bacon (cooked and chopped)
  • 1/2 cup bell pepper (diced)
  • 1/2 cup dill pickles (diced)
  • 1/3 cup Duke's mayo
  • 1/3 cup sour cream
  • 1/4 cup plus 2 Tablespoons of mild hot sauce
  • 1/4 cup green onions (finely chopped (plus additional for garnish))
  • 1 fresh or pickled jalapeno (seeded and finely diced)
  • 1 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)

Instruction

  • In a large pot, cover the whole, unpeeled potatoes with cold water. Use enough water to cover by about 1 inch. Place the pot on the stove and heat over high heat until boiling. Cook until you can easily pierce a potato in the center with a knife. (If you overcook them, the potato salad will be mushy.)
  • Drain and allow the potatoes to cool. Using a small paring knife, carefully peel them. (They will be very easy to peel.) Chop into cubes.
  • While the potatoes are cooking, whisk together the mayo, sour cream, hot sauce, sugar and black pepper.
  • Stir in the remaining ingredients, including the potatoes.
  • Top with additional green onions and a pinch of cayenne pepper or paprika for color if desired.
  • Serve chilled or at room temperature. Refrigerate left overs.