Potato salad is the perfect side for any Fourth of July celebration, so make some room on your barbecue to prepare our Grilled Jalapeño, Corn, and Bacon Idaho® Potato Salad. Crisp your bacon in a skillet over the grill’s flame and wrap red Idaho potatoes, jalapeños, corn, and red onion in foil topped with salt, pepper, and a little bacon grease. While that cooks on the grill, grab a food processor and throw in sour cream, mayonnaise, cilantro, jalapeño, lime juice, honey, and minced garlic. Once your grill packets are ready, find a big bowl and assemble your salad. Serve immediately or store in the refrigerator if you’d prefer it chilled. 

For more Fourth of July recipes, visit the Idaho Potato website.

Bon appétit...or, as we say in Idaho, Let’s Eat!

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