Tangy Jalapeno Potato Salad Recipes

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JALAPENO POTATO SALAD



Jalapeno Potato Salad image

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

6 medium red potatoes, peeled and cubed
2 celery ribs, chopped
2 hard-boiled large eggs, chopped
1/4 cup chopped onion
2 small jalapeno peppers, seeded and chopped
1/4 cup mayonnaise
3 tablespoons spicy brown mustard
3 teaspoons hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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 :

TEXAS JALAPENO POTATO SALAD



Texas Jalapeno Potato Salad image

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

5 medium potatoes or 5 large potatoes, boiled, peeled, and cut into chunks
4 eggs, hard-boiled, and chopped
1 cup mayonnaise
2/3 cup pickled jalapeno pepper
1 tablespoon jalapeno juice, from pickled jalapeno pepper
1/2 cup chopped celery
1/2 cup chopped onion
2 -3 green onions, chopped
salt and pepper
1 tablespoon chopped cilantro (to garnish)

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

TANGY JALAPENO POTATO SALAD



Tangy Jalapeno Potato Salad image

Make and share this Tangy Jalapeno Potato Salad recipe from Food.com.

Provided by SusieQusie

Categories     Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

5 lbs red potatoes, all about the same size (you can use white but reds hold together better after boiling)
1 teaspoon salt (to taste)
1 cup sour cream
1 cup mayonnaise
1 -3 jalapeno pepper, deseeded, deribbed and finely diced
4 green onions, tops too
1/4 cup cilantro, minced (optional)
1 cup grape tomatoes (optional)

Steps:

  • In a large pot, bring 3 quarts of water to a rolling boil.
  • Peel or scrub the potatoes. Carefully add to the boiling water. Add the salt.
  • Boil until soft but not too soft. We don't want them to fall apart when we mix in the dressing. 15-20 minutes should do it for small-medium sized potatoes.
  • Drain and set aside to cool.
  • After they have cooled, cut into small bitesized pieces, about a 1/2 dice, and place in a large bowl.
  • In another bowl mix the sour cream, mayo, diced jalapenos, green onions and cilantro if using. (If you prefer, add the dressing ingredients to your food processor and pulse until smooth.).
  • Pour dressing over the potatoes and gently toss to coat. (actually, I've found that after the intial toss, putting a tight fitting lid on the bowl and inverting it a couple of times mixes the salad pretty well without breaking up the potatoes.).
  • Garnish with parsley and/or cilanto and/or grape tomatoes.
  • Refrigerate until serving time.

Nutrition Facts : Calories 383.3, Fat 16.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 533, Carbohydrate 54, Fiber 5.1, Sugar 5, Protein 6.7

JALAPENO POPPER POTATO SALAD



Jalapeno Popper Potato Salad image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
1/2 teaspoon kosher salt, plus more for the boiling water
6 slices bacon
2 cups shredded Cheddar (about 8 ounces)
1 cup mayonnaise
1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
3 tablespoons yellow mustard
1/2 teaspoon freshly ground black pepper
4 hard-boiled eggs, chopped
4 scallions, thinly sliced, plus more for topping
3 sweet gherkins, chopped (about 1/4 cup)

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.

SPICY SMOKED SWEET POTATO SALAD



Spicy Smoked Sweet Potato Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
2 teaspoons adobo sauce from chipotle packed in adobo
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
2 teaspoons olive oil
4 slices bacon
3/4 cup mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons whole-grain mustard

Steps:

  • For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
  • For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
  • Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

JALAPENO POPPER POTATO SALAD



Jalapeno Popper Potato Salad image

Provided by Katie Clark

Categories     Easy Side Dishes

Time 20m

Number Of Ingredients 12

3 pounds small golden potatoes, microwave hatch chili ready to prepare.
1/2 cup diced cooked bacon.
1/4 cup diced red onion
1/2 cup mayonnaise
1/2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
1 tsp. cumin
1/4 cup fresh diced jalapeno peppers
1 cup shredded Mexican 4-cheese blend
6 slices bacon, cooked and crumbled
1 fresh jalapeno, thinly sliced

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

TANGY POTATO SALAD



Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  • Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  • Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

SPICY POTATO SALAD



Spicy Potato Salad image

This is a great potluck or picnic dish. It's always gobbled up quickly. One of the best things is that it's easy to prepare.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Steps:

  • Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl., In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in the corn, olives, cilantro and peppers.

Nutrition Facts :

TANGY POTATO AND LEEK SALAD



Tangy Potato and Leek Salad image

This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 7

2 pounds small red potatoes, halved or quartered if large
Coarse salt and ground pepper
1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
2 tablespoons white-wine vinegar
1/4 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
  • Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 158 g, Fat 3 g, Fiber 3 g, Protein 4 g

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From thecuriousplate.com


SPICY ROASTED SWEET POTATO SALAD - FAMILYSTYLE FOOD
2019-08-21 Instructions. Preheat the oven to 425 (220) degrees. Peel the sweet potatoes if you like. I usually leave most of the peel on, just peeling off any dark or dirty spots. Slice into 1" pieces. Toss the sweet potatoes on a large rimmed baking sheet with the oil, cumin, chili powder, garlic powder and salt.
From familystylefood.com


JALAPEñO POTATO SALAD - PEPPERSCALE
2015-10-14 Drain the potatoes and allow them to cool completely. In a small bowl, mix together the mustard, mayonnaise, Tabasco hot sauce, and cumin. In a large bowl, combine the potatoes, jalapeños, eggs, onion, and celery. Then pour the mayonnaise/mustard on top, and toss/stir the potato mix to coat completely. For best flavor, refrigerate for at least ...
From pepperscale.com


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