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Perfect Picnic Potato Salad

Christine
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Ingredients
  

  • 6-7 medium red potatoes
  • 3 hard-boiled eggs shells removed and chopped coarsely
  • 8 slices cooked bacon crumbled
  • 1/2 jalapeño pepper seeds and membranes removed, diced very finely
  • 1/2 c. diced purple onion
  • 1 medium cucumber peeled, sliced into rounds, then quartered
  • Sauce:
  • 1/4 tsp. garlic powder
  • 1 1/4 c. mayonnaise
  • 1 tsp. salt or to taste
  • 2 tsp. sugar
  • 3 tsp. dijon mustard
  • 2 Tbsp. sriracha sauce this wasn't spicy at all, so add more if you want a kick to it
  • 1/4 tsp. pepper or to taste

Instructions
 

  • Cook or boil the potatoes until soft, but not mushy. Peel and cube potatoes and place them in a large bowl. Add hard-boiled eggs, crumbled bacon, jalapeño, purple onion and cucumber.
  • Prepare the sauce by stirring together garlic powder, mayo, salt, sugar, dijon mustard, sriracha sauce, and pepper in a separate bowl. Pour over potato mixture and lightly toss everything together to coat completely, being careful not to mash the potatoes. Cover and store in the refrigerator until ready to serve.