Roasted Potato and Jalapeño Salad


  1. Prepare redskin and jalapeño blend according to package directions. Chill. 
  2. In a large mixing bowl combine redskin and jalapeno blend, bacon, Greek yogurt, mayonnaise, celery, and scallions. Fold together until well combined.
  3. Season to taste with salt and pepper.


  • 1 bag Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb
  • 1 lb bacon, thick-cut, cooked, small dice
  • 8 oz yogurt, Greek, plain
  • 8 oz mayonnaise
  • 1 cup celery, small dice
  • 1 cup Scallions, thinly sliced
  • to taste Kosher salt
  • to taste pepper, black, ground