TEXAS JALAPENO POTATO SALAD
Tangy potato salad, great for barbeques and hot summer days. Sometimes I add one or more of the following for variety: crumbled bacon or bleu cheese, Slim Jim beef sticks, 1/4" slices.
Provided by Colean
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263.2, Fat 12.6, SaturatedFat 2.3, Cholesterol 113.4, Sodium 447.3, Carbohydrate 32.5, Fiber 3.6, Sugar 4, Protein 6.4
JALAPENO POPPER POTATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
- Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
- Drain the bacon on a paper towel-lined plate, then chop.
- Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
- Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
- Top with the bacon and more scallions before serving.
JALAPENO POTATO SALAD
Field editor Sarah Woodruff of Watertown, South Dakota puts a zippy spin on potato salad. It's perfect for a picnic!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
JALAPENO POTATO SALAD
This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
Provided by RedVinoGirl
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 62.3, Carbohydrate 28.7, Fiber 3.5, Sugar 1.9, Protein 3.2
JALAPEñO POTATO SALAD
From a cook book called: Barbecue Crossroads by Walsh. This is a favorite Texas potato salad for those who like it spicy!
Provided by Carolyn Haas
Categories Salads
Time 25m
Number Of Ingredients 11
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.
POTATO SALAD WITH PICKLED JALAPENOS
A spicier take on traditional potato salad made with jalapenos. This was adapted from a recipe called "Cynthia's Potato Salad" which can be found on a number of other sites. I've made some modifications to the ingredients to adjust for my family's tastes.
Provided by Kimberly Tonjes
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 4h
Yield 24
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
- Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
- Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 12.1 g, Cholesterol 60 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 275.4 mg, Sugar 2.1 g
JALAPENO POTATO SALAD
Steps:
- In a large mixing bowl, combine all ingredients. Cover and refrigerate 1 hour for flavors to meld. Serve chilled.
JALAPENO POTATO SALAD
Found this in the Best of Taste of Home 2009 collectors edition by Sarah Woodruff. It is a little different than the ones posted.
Provided by mama smurf
Categories Low Protein
Time 25m
Yield 5 serving(s)
Number Of Ingredients 10
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 bowl, combine 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.
Nutrition Facts : Calories 270.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 77.7, Sodium 344.5, Carbohydrate 45.9, Fiber 5.2, Sugar 5.2, Protein 8.1
TANGY JALAPENO POTATO SALAD
Make and share this Tangy Jalapeno Potato Salad recipe from Food.com.
Provided by SusieQusie
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.3, Fat 16.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 533, Carbohydrate 54, Fiber 5.1, Sugar 5, Protein 6.7
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