INGREDIENTS

• 1 kg. potatoes, boiled and halved
• 10 slices bacon, cooked and crumbled
• 270 grams shredded Cheddar cheese
• 2 jalapeños, thinly sliced

FOR THE DRESSING

• 85 grams mayo
• 32 ml red wine vinegar
• 1 tbsp. Chopped chives
• 1 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper

Method

1. In a large bowl, combine potatoes, bacon, cheddar and jalapeños.
2. In a medium bowl, combine mayo, vinegar, chives and garlic powder. Season with salt and pepper and whisk until combined.
3. Pour dressing over potato salad and stir to combine. Garnish with chives and serve