Jalapeno Potato Salad
A delightful twist on a classic comfort food that combines creamy potatoes with a kick from fresh jalapenos, perfect for gatherings.
Ingredients
Main Ingredients
- 2 pounds red potatoes (peeled and diced) Provides a creamy and slightly sweet base.
- 0.5 cup mayonnaise Lends a smooth and rich texture.
- 0.25 cup sour cream Adds tangy kick and extra creaminess.
- 1 tablespoon jalapeno pepper (finely chopped) Introduces an exciting level of heat.
- 0.25 cup cilantro (chopped) Brightens the dish with herbal freshness.
- 1 teaspoon salt Enhances all the flavors.
- 0.5 teaspoon black pepper Offers subtle warmth.
Instructions
Preparation
- Start by peeling and dicing the red potatoes into 1-inch cubes and place them in a large pot covered with cold water.
- Add a teaspoon of salt to the pot and bring the water to a rolling boil. Once boiling, reduce heat to medium and let the potatoes simmer for 10-15 minutes until fork-tender.
- Carefully drain the potatoes in a colander and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, sour cream, jalapeno, cilantro, additional salt, and black pepper. Mix until smooth.
- Gently fold the cooled potatoes into the dressing until each piece is coated.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Just before serving, sprinkle with extra cilantro or sliced jalapenos for presentation.
Notes
Consider using Greek yogurt for a healthy twist. For a richer texture, blend the dressing with garlic. Use fewer jalapenos for a milder version.