I first tried this Jalapeño Potato Salad a few years ago when I was visiting my sister in Texas. She has adapted and tweaked this recipe to suit her own taste, and it suits mine too. This is a great side dish to serve with any barbecue type meal, and I made it over the weekend to serve with Baby Back Ribs.
Jalapeño Potato Salad
5 cups cubed and boiled potatoes (about 2 1/2 pounds)
4 boiled eggs, coarsely chopped
5 ribs celery, diced
5 green onions, chopped
1/2 large red onion, diced
1 cup mayonnaise
1/2 cup chopped pickled jalapeño peppers
2 tablespoons juice from jalapeños
1 teaspoon cumin
1 1/2 teaspoons black pepper
1 1/4 teaspoons salt
1/4 cup chopped parsley
In a large bowl, combine potatoes, eggs, celery, and both onions. In a separate bowl combine mayonnaise, jalapeños, jalapeño juice, cumin, pepper, and salt. Stir mayonnaise mixture into potato mixture; mix well. Stir in parsley. Can be served immediately or chilled before serving. Serves 12.
I used small red potatoes for my salad, but small gold potatoes, fingerlings, or other types of potatoes are also fine in this recipe. I left the peeling on the potatoes and cut them in quarters after boiling, but the peeling may be removed if you prefer.
Shake up your next gathering and serve some Jalapeño Potato Salad. I think your guests will love it.
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I know I'd love this! Sounds like a great potato salad:@)
Yummy!!! I love this south western twist on the potato salad. Yes, I'd love some with ribs, please! 😉
Blessings,
Leslie
This sounds wonderful.
Lillian
Sounds delish thinking Mr. Dick would like this. He like old pepper! Andi
I like the idea of this! Eager to give it a try. I hope you are feeling much better and will be able to come to #AWBU!
Hi Anita,
Love the addition of the jalapeno's to the potato salad, a nice kick. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
Come Back Soon,
Miz Helen