Description
A delightful twist on a classic dish, this Jalapeño Potato Salad combines creamy Yukon Gold potatoes with zesty jalapeños for a perfect summer side.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 2–3 fresh jalapeños, finely diced
- 1/2 cup of red onion, finely diced
- 1/4 cup of fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon of apple cider vinegar
- Optional: 2-3 boiled eggs, chopped
Instructions
- Boil the potatoes by placing them in a large pot and covering with cold water and salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Cool and dice the potatoes into bite-sized pieces once they are cool enough to handle.
- Prepare the dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl.
- Combine the cooled potatoes, jalapeños, red onion, and cilantro in a large bowl. Pour the dressing over and fold gently.
- Chill the salad in the refrigerator for at least 30 minutes to meld flavors.
- Final taste and adjust seasoning before serving.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 433mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: potato salad, spicy salad, jalapeño recipe, summer side dish, BBQ recipe