Jalapeno Potato Salad

Jalapeno Potato Salad
Debbie Smirnoff/Getty Images
  • 27 mins
  • Prep: 12 mins,
  • Cook: 15 mins
  • Yield: 6 Portions (6 Servings)
Ratings (7)

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 to 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 the 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.   
Nutritional Guidelines (per serving)
Calories 426
Total Fat 40 g
Saturated Fat 8 g
Unsaturated Fat 14 g
Cholesterol 25 mg
Sodium 615 mg
Carbohydrates 12 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)