Jalapeno Potato Salad

Name: Jalapeno Potato Salad
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 large russet potatoes, peeled, cut into small cubes; 1/4 cup extra-virgin olive oil; 1 cup mayonnaise; 1/4 cup Dijon mustard; 1/4 cup finely chopped green onion; 1/4 cup feta, crumbled; 2 tablespoons finely chopped fresh flat-leaf parsley, or to taste; 2 large jalapeños, seeded, finely chopped; 2 tablespoons white wine vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

A zesty potato salad featuring jalapeño peppers for a spicy kick, perfect as a side dish, especially complementing barbecued pork.

⭐ 4.1 (15 reviews) Prep: 12 minCook: 15 minTotal: 27 minYields: 6 servings

Category Tags:

Side Dish

Cuisine Tags:

American

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Instructions

Dice jalapeños, then soak them in 2 tablespoons of white wine vinegar for 20-30 minutes.
Remove jalapeños, reserving 1 tablespoon of the vinegar.
Start boiling a large pot of salted water. Cook potatoes for 20 minutes until tender, then drain and cool them in an ice bath for 10 minutes before draining again.
In a large bowl, whisk together mayonnaise, mustard, oil, the reserved 1 tablespoon white wine vinegar, salt, pepper, and garlic powder. Add the cooled potatoes, green onion, jalapeño pieces, and feta; toss to combine.
Cover and chill the potato salad in the refrigerator for at least 2 hours before serving.

Nutritional Info (per serving)

Calories: 552 kcal

Carbohydrate: 45 g

Cholesterol: 21 mg

Fiber: 5 g

Protein: 7 g

Saturated Fat: 7 g

Sodium: 766 mg

Sugar: 3 g

Fat: 38 g

Unsaturated Fat: 0 g