Jalapeno Potato Salad
The jalapeño peppers in this potato salad recipe gives it a real kick. This salad goes well with just about anything but really compliments barbecued pork.
- Serves: 6 persons
- 4large russet potatoes , peeled, cut into small cubes
- ¼cup extra virgin olive oil
- 1cup mayonnaise
- ¼cup Dijon mustard
- ¼cup finely chopped green onion
- ¼cup feta, crumbled
- 2tablespoons finely chopped flat-leaf parsley leaves , or to taste
- 2large jalapenos , seeded, finely chopped
- 2tablespoons white wine vinegar
- ½teaspoon garlic powder
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
Step 1Gather the ingredients.
Step 2Wash, seed, and dice the jalapeño. Place into a small glass dish (a small drinking glass works well. Add 2 tablespoons of white wine vinegar to jalapeño pieces. Let the mixture sit for 20 to 30 minutes.
Step 3After this time, remove jalapeño, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar.
Step 4Bring a large pot of water to boil and add 1 tablespoon of salt. Add potatoes and cook for 20 minutes, or until they are easily pierced through with a knife. Once cooked, drain potatoes, place into an ice bath for 10 minutes, or until sufficiently cooled off. Drain potatoes once more and set aside.
Step 5Combine mayonnaise, mustard, oil, 1 tablespoon white wine vinegar, salt, pepper, and garlic powder in a large bowl. Add potatoes, green onion, jalapeño pieces, and feta to the mixture. Toss to coat well. Transfer to a serving bowl and cover with plastic wrap.
Step 6Place into the refrigerator and let potato salad cool for 2 hours before serving. Serve with your favorite grilled, slow cooked, baked, broiled, or fried meats.
Step 7Serve and enjoy!