Best Jalapeno Potato Salad Recipes

JALAPENO POTATO SALAD

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.

KETO JALAPEñO POPPER POTATO SALAD | KETODIET BLOG

Steps:

• Preheat oven to 190 °C/ 375 °F and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.
• Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.
• In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.
• Add in the cooled cauliflower and toss to combine. Chill until ready to serve.

JALAPENO POTATO SALAD

Steps:

• Cook unpeeled red potatoes for 15-20 minutes.
• Cool.
• Cube potatoes.
• Gently combine all ingredients in large bowl.
• Season with salt and pepper to taste.

JALAPENO POTATO SALAD

Steps:

• In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.

CHIPOTLE JALAPEñO POTATO SALAD

Steps:

• Combine all ingredients. Note: we used Gordon's American potato salad.
• Chill.
• Serve with pepper sauce on the side as well.

TANGY JALAPENO POTATO SALAD

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.

POTATO SALAD WITH CORN AND JALAPENO VINAIGRETTE

Steps:

• In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
• Whisk in onion and peppers.
• Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
• Add potatoes and corn to vinaigrette and toss.

TEXAS JALAPENO POTATO SALAD

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.

JALAPEñO POTATO SALAD

Steps:

• 1. Place potatoes in large saucepan and pour in cold water to cover. Bring to boil. Reduce heat, simmer for 10 minutes or until potatoes are tender. Drain.
• 2. Meanwhile, combine mustard, vinegar, garlic, salt and pepper in large bowl. Slowly whisk in oil. Add potatoes, olives, scallions, cheese and peppers. Toss to mix well. Serve chilled or at room temperature.

BACON/JALAPENO POTATO SALAD

Steps:

• Boil potatoes with skins on until fork tender. While potatoes are boiling, fry bacon, drain and crumble. Reserve fat from bacon.
• Remove potatoes from water and let cool enough to handle. Peel potatoes and cube. Add onion, pickle, jalapeno peppers, salt, Miracle Whip and bacon. Stir ingredients together.
• Pour some of the hot bacon drippings over the potato salad and stir well. You can add more or less of any ingredient depending on your taste. Refrigerate leftovers.