Jalapeno Popper Potato Salad

Ingredients

• 14 cup potatoes(600g)
• 22 jalapeno peppers(30g)
• 34 slice bacon(100g)
• 40.5 cup cream cheese(115g)
• 50.5 cup mayonnaise(120g)
• 60.5 cup cheddar cheese, shredded(56g)
• 72 green onions(20g)
• 81 teaspoon salt(6g)
• 90.5 teaspoon black pepper(1g)

Instructions

1. 1Peel and cut the potatoes into bite-sized pieces. Boil in salted water until tender, about 10-15 minutes. Drain and let cool.
2. 2Cook the bacon in a skillet until crispy. Drain on paper towels and crumble.
3. 3Finely chop the jalapeno peppers and green onions.
4. 4In a large bowl, mix together cream cheese, mayonnaise, salt, and black pepper until smooth.
5. 5Add the cooled potatoes, jalapeno peppers, green onions, cheddar cheese, and crumbled bacon to the bowl. Gently mix until well combined.
6. 6Refrigerate for at least 1 hour before serving to allow flavors to meld.