Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, jalapeño potato salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Jalapeño-Cheddar Potato Salad from Delish.com is about to become your BBQ go-to. A potato salad is only as good as its mix-ins. Which is why many potato salads go untouched at a cookout.
Jalapeño Potato Salad is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Jalapeño Potato Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have jalapeño potato salad using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Jalapeño Potato Salad:
- Make ready 3 lb Potatoes, washed and partially peeled and cut into small cubes, then boiled until soft
- Take 5 Hard Boiled Eggs, peeled and diced or smashed with a fork
- Get 1 cup Idaho Mashed Potatoes Homestyle Buttery Flavor, make as directed but only use half of what the package makes
- Make ready 1 bunch Celery, diced
- Make ready 1 large Purple/Red Onion, diced
- Get 1/3 cup Jalapeños, diced, fresh or out of jar
- Take 1 large Green Pepper, washed, clean out the seeds in the middle and dice
- Prepare 1 1/2 cup Mayo, not the cheap kind, use Dukes or Kraft
- Get 3 tbsp Yellow Mustard, or how ever much you like
- Take 3 tbsp Deli/Spicy Mustard,or however much you like
- Take 1 cup Chow Chow or Dill Relish if chow chow is unavailable
- Take Salt and Pepper
- Take 1 tbsp Onion Powder
- Take 1 tbsp Garlic Powder, NOT garlic salt
This salad goes well with just about anything but really compliments barbecued pork. Learn how to make Jalapeño Potato Salad. Jalapeno Popper Potato Salad, made with cream cheese, bacon, and lots of jalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next. Jalapeno potato salad is a delicious, fiery (but not too fiery) BBQ side.
Instructions to make Jalapeño Potato Salad:
- Wash, partially peel, and cut potatoes into small cubes. Boil in salt water for about 20-30 minutes, or until soft (add about 3 tablespoons of salt to large pot of water). Drain and set aside to cool down. **pic- OR wrap potatoes in bacon and bake until soft, then chop up with bacon still attached and add it all to the bowl! This batch was EXTRA YUMMY!
- Boil eggs until hard boiled, about 15-20 minutes. Cool down, peel, and dice or smash.
- Prepare package of Idaho mashed potatoes, as directed by package, set aside to cool.
- Dice up onion, celery, and jalapeños, put in large bowl. Add all remaining ingredients and stir. Once eggs, mashed potatoes and cut up (boiled) potatoes are cooled down, add them to the mixture.
- Using large spoon, or gloved hands, mix up all ingredients and transfer into a pretty bowl (optional). Sprinkle with paprika to finish.
I remember a time when potato salad was the enemy—bland potatoes served in an unsuccessful attempt to make them creamy and tasty by adding an unforgiving onslaught of mayonnaise. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. How to make Crispy Roasted Jalapeno Potato Salad - prep & cook time, serving size, nutritional info, ingredients. Place the potatoes in a large saucepan and cover with water. Peel potatoes and cut them into cubes.
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