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Flavorful Loaded Firecracker Potato Salad with Bacon

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A bold and spicy potato salad featuring crispy bacon, a creamy firecracker dressing, and a perfect balance of smoky, tangy, and spicy flavors. Ideal for BBQs and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 1/2 cup finely diced red onion
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons pickled jalapeños, finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly for about 10 minutes.
  2. While potatoes cook, fry the thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, crumble into bite-sized pieces.
  3. Finely dice the red onion, celery, and pickled jalapeños. Remove seeds from jalapeños if less heat is desired.
  4. In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, chopped jalapeños, smoked paprika, garlic powder, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
  5. In a large mixing bowl, gently fold the warm potatoes with diced onion, celery, cilantro, and half the bacon pieces. Pour the firecracker dressing over the salad and carefully toss to coat evenly without breaking up the potatoes.
  6. Refrigerate the potato salad for at least 1 hour to let flavors meld. Just before serving, sprinkle the remaining crispy bacon on top.

Notes

If the salad feels too thick, stir in a splash of milk or buttermilk to loosen. Avoid over-mixing to keep the chunky texture. The salad tastes better the next day as flavors deepen. Save a tablespoon of bacon fat to add smoky flavor to the dressing if desired. Adjust spice level by varying jalapeños or adding hot sauce.

Nutrition

Keywords: potato salad, bacon, firecracker dressing, BBQ, spicy potato salad, loaded potato salad, picnic recipe

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