JALAPENO POTATO SALAD
Steps:
- In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.
JALAPENO POTATO SALAD
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature. , In a large serving bowl, combine the potatoes, celery, eggs, onion and jalapenos. , In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, cumin and pepper. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts :
JALAPENO POTATO SALAD
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 is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
Provided by RedVinoGirl
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook unpeeled red potatoes for 15-20 minutes.
- Cool.
- Cube potatoes.
- Gently combine all ingredients in large bowl.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 147.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 62.3, Carbohydrate 28.7, Fiber 3.5, Sugar 1.9, Protein 3.2
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
POTATO SALAD WITH PICKLED JALAPENOS
A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.
Provided by Kimberly Tonjes
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 4h
Yield 24
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
- Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
- Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 12.1 g, Cholesterol 60 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 275.4 mg, Sugar 2.1 g
JALAPENO POPPER POTATO SALAD
Steps:
- Prepare potatoes as directed.
- Keep seasoning to the side.
- Let cool.
- In a small bowl, stir together mayonnaise, garlic powder, cumin, salt, hatch chilli seasoning packet, and pepper.
- Dice the potatoes.
- Add the potatoes, jalapenos, onions, shredded cheese, and crumbled bacon, in a large bowl.
- Toss to combine.
- Add the sauce mixture.
- Toss to combine.
- Sprinkle fresh jalapeno slices on top.
- Cover with plastic wrap and refrigerate until ready to serve
INDIAN CHAAT-INSPIRED POTATO CHIP SALAD
We're making chip chaat! This Indian street food often features crispy fried things topped with all kinds of amazing garnishes. It's by far one of the most delicious foods in the world. So, I decided to try that same approach with potato chips, and I love how this came out.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
- Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 57.5 g, Cholesterol 8.4 mg, Fat 37.8 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 11.8 g, Sodium 534.7 mg
TEXAS JALAPENO POTATO SALAD
Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.
Provided by Colean
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, eggs, onions, celery and jalapenos in large bowl.
- Add jalapeno juice and mayonnaise to desired consistency.
- Add salt and pepper to taste.
- Sprinkle chopped cilantro on top.
- Serve cold.
Nutrition Facts : Calories 263.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 113.4, Sodium 447.3, Carbohydrate 32.5, Fiber 3.6, Sugar 4, Protein 6.4
CAJUN POTATO SALAD
I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.
Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
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