Tangy Jalapeno Potato Salad

Recipe by SusieQusie
READY IN: 50mins
SERVES: 8-10


  • 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 -3
    jalapeno pepper, deseeded, deribbed and finely diced
  • 4
    green onions, tops too
  • 14
    cup cilantro, minced (optional)
  • 1
    cup grape tomatoes (optional)


  • In a large pot, bring 3 quarts of water to a rolling boil.
  • Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
  • 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.
  • Drain and set aside to cool.
  • After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
  • 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.).
  • 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.).
  • Garnish with parsley and/or cilanto and/or grape tomatoes.
  • Refrigerate until serving time.