Creamy Jalapeno Potato Salad
A delightful twist on a classic potato salad, combining tender potatoes with a zesty dressing for a refreshing side dish.
Ingredients
Main ingredients
- 2 pounds potatoes Yukon Gold or red potatoes recommended
- ½ cup mayonnaise For creamier texture, adjust to taste
- ¼ cup sour cream For creamier texture, adjust to taste
- 2-3 jalapenos, minced Adjust based on heat preference
- ¼ cup green onions, chopped Garnish with additional green onions if desired
- 1 tablespoon mustard
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
Preparation
- Boil the potatoes in salted water until tender. Drain and let them cool.
- In a large bowl, combine mayonnaise, sour cream, minced jalapenos, green onions, mustard, salt, pepper, and garlic powder.
- Once the potatoes are cool, chop them into bite-sized pieces and add them to the bowl with the dressing.
- Gently mix until the potatoes are well coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again as ingredients may settle. For added crunch, consider adding diced celery or pickles.