|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 5g||20%|
|Total Sugars 3g|
|Vitamin C 22mg||109%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
4 large russet potatoes, peeled, cut into small cubes
1/4 cup extra-virgin olive oil
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup feta, crumbled
2 tablespoons finely chopped fresh flat-leaf parsley, or to taste
2 large jalapeños, seeded, finely chopped
2 tablespoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gather the ingredients.
Wash, 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.
After this time, remove jalapeño, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar.
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.
Combine 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.
Place 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.
Serve and enjoy!
- Store any leftovers tightly covered in the refrigerator for up to three days after initial preparation.
- Use grated sharp cheddar cheese instead of feta.