Dill Bacon and Jalapeno Potato Salad

I’ve been asked a few times for a “new” potato salad recipe. So I combined some of my favourite flavours and this Dill and Jalapeño Potato Salad was the taste bud popping result! Don’t skip the part where you toss the potatoes with the juice. Trust me on this one. You can add as many Jalapeños as you’d like if you prefer more heat. Ingredients: 5 pounds red potatoes, skin on 1 tsp kosher salt 2 tablespoons jalapeño juice 2 bunches green onions, green part only, thinly sliced 1 cup chopped fresh dill 1/2 to 1 cup chopped pickled jalapeños 1 cup sour cream 1 cup mayonnaise 1/2 teaspoon black pepper Instructions: Place the potatoes in a large pot, cover with cold water and add salt. Bring to a boil and cook for 20 minutes or until tender. Drain the potatoes, cool and cut into small cubes. Place the potatoes into a large bowl. Toss the potatoes gently with the jalapeño pickle juice, then stir in the green onions, dill, jalapeños, sour cream, mayonnaise, and black pepper until well combined. Taste and adjust seasonings, adding more salt if needed. Cover and refrigerate for at least 1 hour, though preferably overnight, before serving.

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