Ingredients1 h 40 m servings 503 cals
- Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
- Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
- In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.
Per Serving: 503 calories; 40.9 g fat; 28.3 g carbohydrates; 7.5 g protein; 86 mg cholesterol; 502 mg sodium. Full nutrition
ReviewsRead all reviews 63
Despite me overcooking the potatoes, this was still very good. Being vegetarian, I left out the bacon and I also substituted red pepper for green, pickled jalapenos for fresh (can't get fresh o...
This was good - exactly like the potato salad I already make only adding black beans - nice touch! Might have to do it from now on! Thanks
We have 5 children & this was a winner recipe!! I made it for a church picnic & everyone loved it!
So good! A lot was gone while it was still warm. Used half mayo, half Miracle Whip, canned jalapenos, and all the bacon went in the salad.
Excellent! I added a little Tabasco sauce to it for extra zing. It's now my husband's favorite potato salad.
Pretty good. My problem is I have a tendency to over cook the potatoes. First they are too al dente; next they are mush!
I made this for the salad bar at our local American Legion Club's steak night, and it was well received.