Jalapeno Potato Salad

Jalapeno Potato Salad
Jalapeno Potato Salad. Debbie Smirnoff/Getty Images
  • 27 mins
  • Prep: 12 mins,
  • Cook: 15 mins
  • Yield: Makes 6 servings
Ratings (5)

This potato salad recipe calls for jalapeno peppers, which gives it a real kick. This salad goes well with just about anything, but really compliments barbecued pork.

What You'll Need

  • 4 large russet potatoes, peeled cut into small cubes
  • 1/4 cup/60 mL extra virgin olive oil
  • 1 cup/240 mL mayonnaise
  • 1/4 cup/60 mL Dijon mustard
  • 1/4 cup/60 mL green onions, chopped finely
  • 1/4 cup/60 mL feta, crumbled or grated sharp cheddar cheese
  • 2 tablespoons/30 mL flat leaf parsley leaves, finely chopped ( add more if you wish)
  • 2 large jalapenos, seeded and finely chopped
  • 2 tablespoons/30 mL white wine vinegar
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL black pepper

How to Make It

  1. Wash, seed and dice jalapeno.  Place into a small glass dish (a small drinking glass works well.  Add 2 tablespoons of white wine vinegar to jalapeno pieces.  Let mixture sit for 20-30 minutes.
  2. After this time, remove jalapenos, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar. 
  3. Bring 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.
  1. Combine mayonnaise, mustard, oil, 1 tablespoon white wine vinegar, salt, pepper, and garlic powder in a large bowl. Add potatoes, green onion, jalapeno pieces, and feta (or cheddar) to mixture. Toss to coat well.  Transfer to a serving bowl and cover with plastic wrap.  
  2. Place into refrigerator and let potato salad cool for 2 hours before serving. Store any leftovers tightly covered in the refrigerator for up to 3 days after initial preparation.  Serve with your favorite grilled, slow cooked, baked, broiled, or fried meats.