Jalapeno Popper Potato Salad

Ingredients:

• 8 oz Coburn Farms Cream Cheese
• 1/2 cup Kurtz Mayonnaise
• 6 slices Farmington Cooked Bacon, chopped
• 1/4 cup Senora Verde Jalapeno Slices, chopped
• 1 cup Coburn Farms Mexican Cheese Blend
• 2 Good Nature Eggs, hard boiled and chopped
• 3 lbs. Red Potatoes, small cube
• 2 Green Onion, sliced
• 1 Jalapeno, thinly sliced
• 1/2 tsp Marcum Garlic Powder
• 1/4 tsp Marcum Black Pepper
• 1/4 tsp Marcum Salt

Directions:

1. Add potatoes to a medium sized pot with 2-quarts of water. Add 1 tsp of salt and bring to a boil.
2. Allow potatoes to simmer for 10-15 minutes. Once done, drain the pot. Allow potatoes to cool.
3. In a large bowl, mix together mayonnaise, cream cheese, garlic powder and pepper.
4. Stir potatoes into mixture, add in jalapenos, green onions, chopped eggs, shredded cheese and chopped bacon.
5. Adjust seasoning if needed.
6. Garnish with more jalapeno slices on top. Cover bowl and refrigerate before serving.