Roasted Potato and Jalapeño Salad
Roasted Potato and Jalapeño Salad
Directions
- Prepare redskin and jalapeño blend according to package directions. Chill.
- 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.
Ingredients
- 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
