Jalapeno Potato Salad
Spice up your next picnic or potluck with this vibrant Jalapeño Potato Salad, a zesty twist on the classic side dish! Made with creamy Yukon Gold potatoes, the bold flavors of fresh jalapeños, and a tangy dressing starring mayonnaise, sour cream, Dijon mustard, and a splash of lime juice, this recipe is the perfect balance of heat and creaminess. Crunchy celery, red onion, and a touch of fresh cilantro add texture and freshness, while paprika and garlic powder bring a smoky depth to every bite. Ready in just 35 minutes and easily customizable for your heat preference, this chilled potato salad is as irresistible as it is simple to prepare. Whether you’re entertaining guests or spicing up a weeknight dinner, this flavorful jalapeño-infused dish is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 3 whole Jalapeños
- 0.5 medium-sized Red onion
- 2 whole Celery stalks
- 0.25 cup Fresh cilantro
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Lime juice
Instructions
Peel the Yukon Gold potatoes (optional for a rustic texture, leave the skins on) and cut them into 1-inch cubes.
Place the potatoes into a large pot and cover them with water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and let the potatoes simmer for 10-12 minutes, or until they are fork-tender. Avoid overcooking to prevent them from becoming mushy.
While the potatoes cook, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, black pepper, paprika, and lime juice.
Finely dice the jalapeños, removing the seeds and membranes for less heat (optional). Chop the red onion, celery, and cilantro into small pieces. Set these aside.
Drain the cooked potatoes and let them cool for 10-15 minutes. The potatoes should be warm but not hot to avoid melting the dressing.
Add the cooled potatoes to the dressing and gently toss to coat them evenly.
Fold in the diced jalapeños, red onion, celery, and cilantro, ensuring they are well distributed throughout the salad.
Taste and adjust seasoning to your preference. Add a pinch of salt or an extra squeeze of lime juice if desired.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with a sprinkle of paprika or extra cilantro if desired.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 5826 mg | 253% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 23.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4577 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
