Spicy Potato Salad
8-10 baked potatoes, chilled over night
crumbled bacon (cooked of course)
JUICE from a bottle of Nacho Jalapeno (purchase in the "mexican" area of your local grocery store)
Peel and cube potatoes and place them in a medium/large bowl. Add desired amounts of cheese and bacon.
Place 1-2 c. mayonnaise in a small bowl, pour in desired amount of Nacho Jalapeno juice (to make a thin sauce...add more or less mayonnaise if you choose). Pour over potatoes, stir until all ingredients are combined. Refrigerate for 30 min-1 hour before serving.