Description
A creamy potato salad with a spicy kick from jalapeños.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/4 cup chopped green onions
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the baby potatoes until tender, about 15-20 minutes.
- Drain and let cool, then cut potatoes in half.
- In a bowl, mix mayonnaise, sour cream, cheddar cheese, jalapeños, green onions, mustard, and garlic powder.
- Add the potatoes to the mixture and toss gently to coat.
- Season with salt and pepper.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Adjust the amount of jalapeños based on your spice preference.
- This salad can be made a day in advance.
- For extra flavor, add crumbled bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Jalapeño Popper Roasted Potato Salad, Potato Salad, Jalapeño Salad