Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, jalapeño potato salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
One cold salad that caught my eye was Kerlin BBQ's jalapeño dill potato salad. Most potato salads served at Texas barbecue joints are made with a mustard base. Jalapeño-Cheddar Potato Salad from Delish.com is about to become your BBQ go-to.
Jalapeño Potato Salad is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Jalapeño Potato Salad is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook jalapeño potato salad using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Jalapeño Potato Salad:
- Prepare 3 lb Potatoes, washed and partially peeled and cut into small cubes, then boiled until soft
- Get 5 Hard Boiled Eggs, peeled and diced or smashed with a fork
- Prepare 1 cup Idaho Mashed Potatoes Homestyle Buttery Flavor, make as directed but only use half of what the package makes
- Prepare 1 bunch Celery, diced
- Take 1 large Purple/Red Onion, diced
- Take 1/3 cup Jalapeños, diced, fresh or out of jar
- Prepare 1 large Green Pepper, washed, clean out the seeds in the middle and dice
- Make ready 1 1/2 cup Mayo, not the cheap kind, use Dukes or Kraft
- Make ready 3 tbsp Yellow Mustard, or how ever much you like
- Make ready 3 tbsp Deli/Spicy Mustard,or however much you like
- Take 1 cup Chow Chow or Dill Relish if chow chow is unavailable
- Prepare Salt and Pepper
- Take 1 tbsp Onion Powder
- Take 1 tbsp Garlic Powder, NOT garlic salt
The jalapeno peppers in this potato salad recipe gives it a real kick. This salad goes well with just about anything but really compliments barbecued pork. Learn how to make Jalapeño Potato Salad. Jalapeno Popper Potato Salad, made with cream cheese, bacon, and lots of jalapeno peppers, is a spicy and delicious twist on regular potato salad that is just what you need to heat up your next.
Instructions to make Jalapeño Potato Salad:
- Wash, partially peel, and cut potatoes into small cubes. Boil in salt water for about 20-30 minutes, or until soft (add about 3 tablespoons of salt to large pot of water). Drain and set aside to cool down. **pic- OR wrap potatoes in bacon and bake until soft, then chop up with bacon still attached and add it all to the bowl! This batch was EXTRA YUMMY!
- Boil eggs until hard boiled, about 15-20 minutes. Cool down, peel, and dice or smash.
- Prepare package of Idaho mashed potatoes, as directed by package, set aside to cool.
- Dice up onion, celery, and jalapeños, put in large bowl. Add all remaining ingredients and stir. Once eggs, mashed potatoes and cut up (boiled) potatoes are cooled down, add them to the mixture.
- Using large spoon, or gloved hands, mix up all ingredients and transfer into a pretty bowl (optional). Sprinkle with paprika to finish.
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. How to make Crispy Roasted Jalapeño Potato Salad - prep & cook time, serving size, nutritional info, ingredients. Jalapeno potato salad is a delicious, fiery (but not too fiery) BBQ side. This sure isn't Grandma's classic potato salad! We've reduced the fat by substituting low-fat Greek yogurt for traditional mayonnaise and we added jalapeño slices to kick things up a notch.
So that’s going to wrap this up for this exceptional food jalapeño potato salad recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Happy cooking!
