What To Know
- This recipe for jalapeño potato salad will give your taste buds a flavorful adventure, combining the creamy texture of potatoes with the heat of fresh jalapeños.
- Chilling the salad allows the flavors to blend and the potatoes to absorb the dressing.
- Use hotter jalapeños or add a pinch of cayenne pepper to the dressing for a fiery kick.
Potato salad is a classic summer staple, but why not add a kick of spice to your next batch? This recipe for jalapeño potato salad will give your taste buds a flavorful adventure, combining the creamy texture of potatoes with the heat of fresh jalapeños. Follow our step-by-step guide to learn how to make this delicious and satisfying side dish.
Ingredients
- 3 pounds russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh jalapeños (remove seeds for less heat)
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste
Instructions
1. Boil the Potatoes: Place the potato cubes in a large pot of salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Drain and let cool.
2. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, jalapeños, red onion, celery, parsley, Dijon mustard, and white vinegar. Season with salt and pepper to taste.
3. Combine the Salad: Add the cooled potatoes to the dressing and gently toss to combine.
4. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Adjust Heat: If you prefer a spicier salad, add more jalapeños to taste. Alternatively, remove the seeds from the jalapeños before chopping to reduce the heat.
Tips
- Use fresh jalapeños: Fresh jalapeños provide the best flavor and heat. If you can’t find them, use canned jalapeños, but be sure to drain and rinse them first.
- Don’t overcook the potatoes: Overcooked potatoes will become mushy and break apart in the salad.
- Let the salad chill: Chilling the salad allows the flavors to blend and the potatoes to absorb the dressing.
- Add other ingredients: Feel free to customize your salad by adding other ingredients such as bacon, hard-boiled eggs, or shredded cheese.
- Serve chilled: This salad is best served chilled as a side dish for picnics, barbecues, or summer gatherings.
Variations
- Creamy Jalapeño Potato Salad: Add 1/4 cup of grated cheddar cheese to the dressing for a creamy and flavorful variation.
- Spicy Jalapeño Potato Salad: Use hotter jalapeños or add a pinch of cayenne pepper to the dressing for a fiery kick.
- Vegan Jalapeño Potato Salad: Substitute vegan mayonnaise and sour cream for the dairy-based ingredients.
Top Questions Asked
Q: Can I make this salad ahead of time?
A: Yes, you can make this salad up to 3 days ahead of time. Just store it in an airtight container in the refrigerator.
Q: How can I reduce the heat of the jalapeños?
A: Remove the seeds from the jalapeños before chopping them. This will significantly reduce the heat.
Q: What other vegetables can I add to the salad?
A: You can add any vegetables you like, such as carrots, bell peppers, or corn.
Q: Can I use other types of potatoes?
A: Yes, you can use any type of potato you like, such as Yukon Gold or red potatoes.
Q: How do I store the leftover salad?
A: Store the leftover salad in an airtight container in the refrigerator for up to 5 days.
