This is an awesome salad that can be made a day ahead, then served chilled!

3 lbs. Small Red Potatoes (washed)
3/4 Cup Mayo
½ Cup Chopped Red Bell Pepper
½ Cup Sour Cream
1 Tbsp Dijon Mustard
½ Cup Red Onion Chopped
1 fresh jalapeno seeded and diced fine (optional)
½ Cup Celery Chopped
¾ tsp Dill Weed
3 Eggs, hard-boiled, chopped fine
½ Lb Bacon, Fried crisp, drained, crunched to small pieces
½ tsp Pepper
1 tsp Texas Gourmet’s Sidewinder Searing Spice

Place potatoes and 2 T. Salt in a large pot of water. Bring to a boil, and then reduce to a simmer for 10 to 15 minutes until potatoes are barely tender when pierced with a knife. Drain in a colander, then place colander over empty pot and cover with a clean dry dish towel. Allow to sit for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayo, sour cream, mustard, dill weed, and 1 tsp. Texas Gourmet’s Sidewinder Searing Spice.

When potatoes are cool enough to handle, cut them in ½ to ¾” dices. Combine with sour cream, mayo and Dijon mustard, eggs, celery, bell pepper, onion, bacon and cheese. Toss lightly, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold.

Bon appétit!