Jalapeno Potato Salad
Spice up your next cookout with delicious Jalapeño Potato Salad. Classic potato salad with a creamy dressing, pickle relish and candied jalapeños will steal the show at your next BBQ!
Servings: 8 Servings
Calories: 362kcal
Ingredients
- 3 pounds russet potatoes
- ½ cup diced red onion
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon yellow mustard like French's
- ½ cup sweet pickle relish
- ½ cup diced candied or pickled jalapeños
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or granulated sugar
- 1 tablespoon granulated garlic
- 1 tablespoon dried dill
- 2 teaspoons kosher salt divided
- 1 teaspoon fresh ground pepper
- 1 teaspoon smoked paprika
Instructions
- Peel and dice potatoes. Cover in cold water, rinsing and draining about 3 times. This will remove extra starch and the potatoes will not be mushy.
- Cover with cold water once more and add a teaspoon of kosher salt. Cook over high heat, bringing the potatoes to a boil. Cook just until fork tender, about 10 minutes depending on the size of the potatoes.
- Drain well and set aside.
- Place the diced red onion on top of the warm potatoes.
- In a large serving bowl, add sour cream, mayonnaise, mustard, pickle relish, candied jalapeños, apple cider vinegar, sugar, garlic, dill, remaining teaspoon of kosher salt, pepper and smoked paprika.
- Whisk together until well combined
- .Add the potatoes and red onions to the dressing and stir until well combined.
- Garnish with additional jalapenos and red onion if desired.
- Cover and refrigerate 2 hours or over night.
Notes
Storage: Store potato salad in an airtight container in the refrigerator up to 4 days. If potato salad has been at room temperature for more than 2 hours, discard it.
Optional Additions: Shredded cheddar cheese, crispy bacon, diced celery, diced hard boiled eggs.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 812mg | Fiber: 5g | Sugar: 11g