Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, jalapeño potato salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Jalapeño Potato Salad is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Jalapeño Potato Salad is something that I have loved my entire life. They’re fine and they look fantastic.
Get ready for a hot summer with this jalapeño popper potato salad recipe. This recipe combines all your favorite jalapeño popper flavors with the comforts. Jalapeño-Cheddar Potato Salad from Delish.com is about to become your BBQ go-to.
To get started with this particular recipe, we must prepare a few components. You can cook jalapeño potato salad using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Jalapeño Potato Salad:
- Take Potatoes, washed and partially peeled and cut into small cubes, then boiled until soft
- Take Hard Boiled Eggs, peeled and diced or smashed with a fork
- Make ready Idaho Mashed Potatoes Homestyle Buttery Flavor, make as directed but only use half of what the package makes
- Take Celery, diced
- Make ready Purple/Red Onion, diced
- Take Jalapeños, diced, fresh or out of jar
- Take Green Pepper, washed, clean out the seeds in the middle and dice
- Take Mayo, not the cheap kind, use Dukes or Kraft
- Get Yellow Mustard, or how ever much you like
- Get Deli/Spicy Mustard,or however much you like
- Prepare Chow Chow or Dill Relish if chow chow is unavailable
- Get Salt and Pepper
- Prepare Onion Powder
- Make ready Garlic Powder, NOT garlic salt
The jalapeno peppers in this potato salad recipe gives it a real kick. This salad goes well with just about anything but really compliments barbecued pork. Jalapeno potato salad is a delicious, fiery (but not too fiery) BBQ side. How to make Crispy Roasted Jalapeno Potato Salad - prep & cook time, serving size, nutritional info, ingredients.
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.
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. 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. 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. Peel potatoes and cut them into cubes.
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