While my husband and I were on a camping trip in Oklahoma, we happened across a local meat market and besides some really nice Ribeyes, we picked up some potato salad that my husband said was the best he had had in his lifetime of potato salad consumption. So, I set out to make something close, and he says I nailed it.
What you’ll need:
- 6 -7 medium russet potatoes or yukon
- 4 hard boiled eggs
- 8 oz cream cheese (room temp)
- 1 cup mayo
- 6-7 slices of bacon chopped and fried
- 1 bunch of green onion or chives
- 1 tsp garlic salt
- 1/4 cup pickled jalapeños
- Salt
- Pepper
- Cajun Seasoning
Directions:
Boil your eggs. I did them in the oven at 350 degrees for 30 minutes in cupcake holders (with liners) and then dunked them in ice water to cool. The shells peeled right off.
Peel the potatoes. Boil them in salted water until you can pierce with a fork but be careful not to overcook them. They still need to hold their shape when cut. When the potatoes are done, put them in a colander and run some cold water over them. Let them cool.
Fry your bacon and drain on a paper towel lined plate.
Chop your onions and jalapeños. Get a large bowl and mix the mayo, cream cheese, onion, garlic salt, jalapeños, salt, pepper and 2 tsp of your choice of Cajun seasoning. You can add more after the potatoes are mixed in if you desire more.
Cube the potatoes, and chop the egg. Add potato, egg and bacon to the mixture and combine. Give it a taste and see if you need to add any more salt or seasoning. Refrigerate prior to serving and the flavors really develop.
May be kept in an airtight refrigerator for up to 3 days.