Description
A creamy potato salad blended with the zesty kick of jalapeños, perfect for any gathering.
Ingredients
Scale
- 2 pounds potatoes, diced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup jalapeños, diced (fresh or pickled)
- 1/2 cup red onion, diced
- 1/2 cup celery, diced
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Begin by boiling the diced potatoes in a large pot of salted water. Cook until tender, around 15-20 minutes, then drain and let them cool completely.
- While the potatoes are cooling, mix together mayonnaise and Dijon mustard in a large bowl until smooth.
- Stir in the diced jalapeños, red onion, and celery, making sure they’re well combined.
- Once the potatoes are cool, gently fold them into the mixture. Take your time to blend it well without mashing the potatoes.
- Season with salt and pepper to taste.
- If you like, garnish with chopped cilantro for an added burst of flavor.
- For the best taste, cover and chill the salad in the refrigerator for at least an hour before serving.
Notes
For a creamier texture, use waxy potatoes and adjust jalapeño quantity based on spice tolerance. Consider adding herbs or cheese for variations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: potato salad, spicy, jalapeno, side dish, summer recipe