Categories: paleo, sides

Ingredients

• 1 1/2 lbs potatoes
• 6 slices bacon cut into pieces
• 1 jalapeno pepper seeded and minced
• 1 medium bell pepper diced
• 1 bunch scallions thinly sliced, white and green parts
• cilantro for garnish
• 2/3 c mayo
• 1 t fresh lime juice
• 3/4 t chipotle chili powder
• 1 t onion powder
• 1 t garlic powder
• 1 t smoked paprika
• 2 t dried chives

Directions

1. Bring a large pot of salted water to a boil and carefully add the potatoes, return to a simmer and cook for about 15 minutes or until fork tender.

2. Drain the potatoes and chill them in the fridge until at least room temp.

3. Prepare the dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.

4. In a large skillet, cook bacon. Drain/cool on paper towels, crumble any larger pieces.

5. Once potatoes are cooled, cut them into bite size pieces or quarters. Gently toss with the crumbled bacon, jalapeno pepper, bell pepper, and sliced scallions, then mix in the chipotle lime dressing. Garnish with cilantro.

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