1 1⁄2 lbs red, new potatoes, skins left on
2 tablespoons lemon juice
5 slices bacon
3 large eggs
1 Jalapeno pepper, deseeded and chopped
2 green onions, finely chopped
1⁄2 cup mayonnaise
1⁄4 cup sour cream
3 teaspoons Hot Charlie’s™ Hot Sauce or to taste
1⁄2-3⁄4 cup crumbled blue cheese (preferably Danish)
salt and pepper
Preheat oven to 400 degrees
Toss potatoes in olive oil and roast for 10 minutes. While potatoes are still hot, toss with 2 tbsp lemon juice.
Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. Put eggs in a small saucepan and cover with cold water. Bring to a boil, remove from heat, cover and let stand 6 minutes. Drain and run under cold water to cool before peeling and chopping.
For dressing, whisk mayonnaise with sour cream, lemon juice and Hot Charlie’s™ Hot Sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper. Stir dressing with cooled potatoes until mixed. Add bacon, chopped eggs, Jalepeno pepper and green onions and mix.
Creates 4-6 servings