Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, jalapeño potato salad. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jalapeño Potato Salad is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Jalapeño Potato Salad is something which I’ve loved my whole life. They’re fine and they look fantastic.
Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts. This potato salad recipe from Delish.com has bacon, cheddar, potatoes AND jalapeños.
To get started with this recipe, we have to first prepare a few ingredients. You can have jalapeño potato salad using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Jalapeño Potato Salad:
- Get 3 lb Potatoes, washed and partially peeled and cut into small cubes, then boiled until soft
- Take 5 Hard Boiled Eggs, peeled and diced or smashed with a fork
- Make ready 1 cup Idaho Mashed Potatoes Homestyle Buttery Flavor, make as directed but only use half of what the package makes
- Prepare 1 bunch Celery, diced
- Get 1 large Purple/Red Onion, diced
- Make ready 1/3 cup Jalapeños, diced, fresh or out of jar
- Prepare 1 large Green Pepper, washed, clean out the seeds in the middle and dice
- Take 1 1/2 cup Mayo, not the cheap kind, use Dukes or Kraft
- Take 3 tbsp Yellow Mustard, or how ever much you like
- Take 3 tbsp Deli/Spicy Mustard,or however much you like
- Make ready 1 cup Chow Chow or Dill Relish if chow chow is unavailable
- Get Salt and Pepper
- Get 1 tbsp Onion Powder
- Take 1 tbsp Garlic Powder, NOT garlic salt
This salad goes well with just about anything but really compliments barbecued pork. Jalapeno potato salad is a delicious, fiery (but not too fiery) BBQ side. How to make Crispy Roasted Jalapeno Potato Salad - prep & cook time, serving size, nutritional info, ingredients. I remember a time when potato salad was the enemy—bland potatoes served in an unsuccessful attempt to make them creamy and tasty by adding an unforgiving onslaught of mayonnaise.
Instructions to make Jalapeño Potato Salad:
- Wash, partially peel, and cut potatoes into small cubes. Boil in salt water for about 20-30 minutes, or until soft (add about 3 tablespoons of salt to large pot of water). Drain and set aside to cool down. **pic- OR wrap potatoes in bacon and bake until soft, then chop up with bacon still attached and add it all to the bowl! This batch was EXTRA YUMMY!
- Boil eggs until hard boiled, about 15-20 minutes. Cool down, peel, and dice or smash.
- Prepare package of Idaho mashed potatoes, as directed by package, set aside to cool.
- Dice up onion, celery, and jalapeños, put in large bowl. Add all remaining ingredients and stir. Once eggs, mashed potatoes and cut up (boiled) potatoes are cooled down, add them to the mixture.
- Using large spoon, or gloved hands, mix up all ingredients and transfer into a pretty bowl (optional). Sprinkle with paprika to finish.
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This sure isn't Grandma's classic potato salad! We've reduced the fat by substituting low-fat Greek yogurt for traditional mayonnaise and we added jalapeño slices to kick things up a notch.
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