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    You are in: Home / Recipes / Jalapeno Potato Salad Recipe
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    Jalapeno Potato Salad

    Jalapeno Potato Salad. Photo by Caroline Cooks

    1/1 Photo of Jalapeno Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    SusieQusie's Note:

    A delicious Mexican style potato salad with a short list of ingredients but a bright taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 lbs red potatoes, all about the same size (you can use white but reds hold together better after boiling)
    • 1 teaspoon salt (to taste)
    • 1 cup sour cream
    • 1 cup mayonnaise
    • 1 -3 jalapeno pepper, deseeded, deribbed and finely diced
    • 4 green onions, tops too
    • 1/4 cup cilantro, minced (optional)
    • 1 cup grape tomatoes (optional)

    Directions:

    1. 1
      In a large pot, bring 3 quarts of water to a rolling boil.
    2. 2
      Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
    3. 3
      Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
    4. 4
      Drain and set aside to cool.
    5. 5
      After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
    6. 6
      In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
    7. 7
      Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
    8. 8
      Garnish with parsley and/or cilanto and/or grape tomatoes.
    9. 9
      Refrigerate until serving time.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on May 30, 2010

      55

      This is so AMAZING! We have given up the egg/celery/mayo versions. This is light and so yummy! Thanks so much for sharing!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2009

      15

      I wasn't crazy about this. Not a lot of flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2007

      45

      I made half recipe, used flat leaf parsley rather than cilantro, that was my only change. I used two jalepeno peppers also deseeded. The longer it sat in the fridge the more the potatoes absorbed the dressing which gave it more flavour too. Very nice cimple recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Jalapeno Potato Salad

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 383.3
     
    Calories from Fat 146
    38%
    Total Fat 16.2 g
    25%
    Saturated Fat 5.2 g
    26%
    Cholesterol 20.2 mg
    6%
    Sodium 533.0 mg
    22%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 5.0 g
    20%
    Sugars 5.0 g
    20%
    Protein 6.7 g
    13%

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