Jalapeno Potato Salad

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 02/28/22
Jalapeno Potato Salad
Debbie Smirnoff/Getty Images
Prep: 12 mins
Cook: 15 mins
Total: 27 mins
Servings: 6 servings
Nutrition Facts (per serving)
552 Calories
38g Fat
45g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 552
% Daily Value*
Total Fat 38g 49%
Saturated Fat 7g 33%
Cholesterol 21mg 7%
Sodium 766mg 33%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 20%
Total Sugars 3g
Protein 7g
Vitamin C 22mg 109%
Calcium 86mg 7%
Iron 3mg 15%
Potassium 1163mg 25%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. After this time, remove jalapeño, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar. 

  4. 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.

  5. 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. 

  6. 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.  

  7. Serve and enjoy!

Tip

  • Store any leftovers tightly covered in the refrigerator for up to three days after initial preparation.

Recipe Variation

  • Use grated sharp cheddar cheese instead of feta.