Categories: Sides

Ingredients

• 3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
• 1/2 teaspoon kosher salt, plus more for the boiling water
• 6 slices bacon
• 2 cups shredded Cheddar (about 8 ounces)
• 1 cup mayonnaise
• 1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
• 3 tablespoons yellow mustard
• 1/2 teaspoon freshly ground black pepper
• 4 hard-boiled eggs, chopped
• 4 scallions, thinly sliced, plus more for topping
• 3 sweet gherkins, chopped (about 1/4 cup)

Directions

1. Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.

2. Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.

3. Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.

4. Drain the bacon on a paper towel-lined plate, then chop.

5. Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.

6. Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.

7. Top with the bacon and more scallions before serving.

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