Butter Addict Gone Paleo!

Smokey Jalapeño Bacon Potato Salad

Servings	Prep Time
6	5minutes

Cook Time

15minutes

Servings	Prep Time
6	5minutes

Cook Time

15minutes

Ingredients

8 Small/medium red potatoessub potato of choice (6-7 cups chopped)
1 Medium sweet onion
2 Large jalapeñosdeseeded and diced
6strips baconcooked and chopped
3-4 Hard-boiled eggschopped – optional
1/2cup MayoI use homemade or avocado oil mayo
1/4cup Sour cream (I use a lactose free one!)sub greek yogurt or cashew/almond plain yogurt
1tsp Yellow mustard
1Tbsp Chopped chives
2tsp Onion powder
1 1/2tsp Minced garlic
1tsp Pink salt
1tsp Celery saltsub more pink salt, if preferred
1tsp Dill weed
1/2-1tsp Black pepperdepending on preference
1/2tsp Ground cumin
1/2tsp Smoked Paprika

Instructions

In a large pot of boiling water over medium heat, cook chopped potatoes (I left the peels on – feel free to remove them if you’d like!) for about 13 minutes or until the pieces are just barely tender. You don’t want the pieces to fall apart – so keep an eye on them!
While the potatoes are cooking, remove the skin from the onion and shred the onion into a bowl. You can use a regular sized grater or a very fine one – depending on your preference.
To the bowl, mix in remaining ingredients, except for the bacon pieces and eggs.
Once the potatoes have finished cooking, drain the water from them.
Let them cool for just a couple minutes, and then mix them into your mayo mixture.
Finally, stir in the bacon pieces and hard-boiled eggs. Enjoy immediately or refrigerate it for later!