4ouncescheddar cheesecut into thin matchsticks or tiny cubes
4green onionssliced thin
Instructions
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, jalapenos, juice from the jalapenos, bacon grease, salt, and pepper in a large mixing bowl. Stir to combine.
Add the potatoes and stir to coat. Add the bacon, eggs, and cheese to the potatoes. Stir to mix well.
Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Notes
If you want some extra heat, toss in a generous portion of sliced jalapenos in addition to the finely chopped jalapenos in the dressing. I typically add an additional 2-3 tablespoons of sliced jalapenos to our salad. Be aware that the heat in this salad will increase after resting overnight in the refrigerator.While the optional bacon isn't a requirement for this potato salad, we enjoy adding it.