Prep 10 mins
Cook 30 mins
This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
- 2 lbs baby red potatoes
- 3 -4 tablespoons mayonnaise
- 1 jalapeno pepper, finely chopped (I add more for extra heat!)
- 2 green onions (increase if you increase mayo)
- 1 tablespoon fresh cilantro, finely chopped (increase if you increase mayo)
- salt and pepper
- Cook unpeeled red potatoes for 15-20 minutes.
- Cube potatoes.
- Gently combine all ingredients in large bowl.
- Season with salt and pepper to taste.
This is THE potato salad recipe! AB-FAB! I used to make a pretty mean 'tater/mac salad, but after this reciped, no more mayo/HB egg/celery stuff. We love it and make it as a side about 3X a month. Even had it as a side to prime rib! This is the go-to recipe for potlucks, and everyone wants the recipe--and we're happy to share!
Delicious! I left out the green onions, otherwise made as specified. The jalapeno was great with the creamy sweet taste of the red potatoes. I liked that there was less mayo - it let the other flavors really shine through. Thanks for sharing your recipe! Made for the Best of 2008 event
11/14/2008 Wow! This is good! DH really enjoyed it. He normally doesn't care for potato salad because of all the mayo. I did use the upper end of the mayo amount. I also used some extra jalapeno pepper. I thought I had some red potatoes but didn't so I used some white. The presentation would have been so much better with the red skins on. This is a keeper and will be made as my potato salad choice from now on. What I like the best is that it's low-fat. Thanks for posting. I'm putting this in my top 20 2008 cookbook. :) 03/21/2013 update...just made this yummy salad again...but this time I used the baby red potatoes...