Campbell Gardens

Candied Jalapeños & Candied Habaneros

Loaded Potato Salad

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Ingredients:

4 cups of cubed potatoes

4 hard boiled eggs, chopped

1/2 cup candied jalapeños, chopped

10 slices of bacon, cut into 1 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream

1/3 cup candied jalapeño brine

1 tablespoon Dijon mustard

1 teaspoon salt

1 stalk celery, diced

3 green onions, chopped

1/2 cup cheddar cheese, shredded

Directions:

Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Cook the bacon in a skillet until crisp.  Place on paper towel to drain.  Pour off all but 2 tablespoons of the bacon drippings in the skillet.  Add the mayonnaise, sour cream, mustard, brine and salt to the bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, candied jalapeños, celery and onions.  Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

Cover and refrigerate for at least 2 hours before serving.

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Author: Campbell Gardens

Located in Kansas we sell our own secret family recipe of Candied Jalapeños and Candied Habaneros at local craft shows, festivals, farmers markets, grocers and speciality shops in Kansas, Missouri, Nebraska and Oklahoma. We also ship all over the USA ! Check out our web site: www.CampbellGardensPeppers.com Our peppers all natural flavor will give any food a sweet little kick!

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