Ingredients

4lbs potatoes (red, white, or Yukon Gold)

2 ½ teaspoons salt

6 boiled eggs, peeled and chopped

¼ cup Thames River Melons Corn Relish

3 stems green garlic, washed and minced (white and green parts separated)

1 teaspoon black pepper

¾ cup mayonnaise

¼ cup yogurt

1 tablespoon Thames River Melons Candied Jalapeno Syrup

2 tablespoons Chilli Crisp

2 tablespoons rice wine vinegar

8 slices bacon, cooked and chopped

Instructions

Cut potatoes into bite sized chunks (peel first if desired – we didn’t!). Place the potatoes and 2 teaspoons of the kosher salt in a large pot. Add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, and cook until the potatoes are fork-tender, 8 to 10 minutes.
Meanwhile, make the dressing. Add peeled and diced hard-boiled eggs, corn relish, white parts of the minced green garlic, remaining ½ teaspoon of salt, pepper, mayonnaise, yogurt, candied jalapeno syrup, chili crisp, 1 tablespoon of the rice wine vinegar, and chopped bacon. Stir to combine.
Drain the potatoes well in a colander, then transfer the potatoes to a rimmed baking sheet and spread into a single layer. Sprinkle the remaining 1 tablespoon vinegar evenly over the potatoes. Let cool to room temperature, about 15 minutes.
Add the potatoes to the bowl of dressing and fold to combine. Taste and season with more kosher salt and black pepper as needed. Cover and refrigerate for at least 1 hour or up to 1 day before serving.