Hot Charlie's Zesty Potato Salad

Serves 4 to 6


Ingredients;

Potato Salad:

  • 1 1/2 lbs red, new potatoes, skins left on
  • Olive oil
  • 2 tablespoons lemon juice
  • 5 slices bacon
  • 3 large eggs
  • 1 Jalapeno pepper, deseeded and chopped
  • 2 green onions, finely chopped

Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 teaspoons Hot Charlie’s Hot Sauce or to taste
  • 1/2-3/4 cup crumbled blue cheese (preferably Danish)
  • 1/2-3/4 cup crumbled blue cheese (preferably Danish)




Directions:

  1. Preheat oven to 400 degrees
  2. Toss potatoes in olive oil and roast for 10 minutes.
  3. While potatoes are still hot, toss with 2 tbsp lemon juice.
  4. Meanwhile, cook bacon over medium heat until crispy.
    Set aside on a paper-towel-lined plate, then crumble.
  5. Put eggs in a small saucepan and cover with cold water.
  6. Bring to a boil, remove from heat, cover and let stand 6 minutes.
  7. Drain and run under cold water to cool before peeling and chopping.
  8. For dressing, whisk mayonnaise with sour cream, lemon juice and Hot Charlie’s Hot Sauce in a bowl.
  9. Stir in 1/2 cup (125 mL) blue cheese and green onion.
  10. Stir dressing with cooled potatoes until mixed.
  11. Add bacon, chopped eggs, Jalepeno pepper and green onions and mix.