This potato salad recipe calls for jalapeño peppers, which gives it a real kick. This salad goes well with just about anything but really compliments barbecued pork.
Ingredients
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4 large russet potatoes, peeled, cut into small cubes
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1/4 cup extra-virgin olive oil
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1 cup mayonnaise
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1/4 cup Dijon mustard
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1/4 cup finely chopped green onion
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1/4 cup feta, crumbled
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2 tablespoons finely chopped fresh flat-leaf parsley, or to taste
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2 large jalapeños, seeded, finely chopped
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2 tablespoons white wine vinegar
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
Steps to Make It
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Gather the ingredients.
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Wash, seed, and dice the jalapeño. Place into a small glass dish (a small drinking glass works well. Add 2 tablespoons of white wine vinegar to jalapeño pieces. Let the mixture sit for 20 to 30 minutes.
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After this time, remove jalapeño, set aside until ready to use; reserve 1 tablespoon of the white wine vinegar.
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Bring a large pot of water to boil and add 1 tablespoon of salt. Add potatoes and cook for 20 minutes, or until they are easily pierced through with a knife. Once cooked, drain potatoes, place into an ice bath for 10 minutes, or until sufficiently cooled off. Drain potatoes once more and set aside.
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Combine mayonnaise, mustard, oil, 1 tablespoon white wine vinegar, salt, pepper, and garlic powder in a large bowl. Add potatoes, green onion, jalapeño pieces, and feta to the mixture. Toss to coat well. Transfer to a serving bowl and cover with plastic wrap.
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Place into the refrigerator and let potato salad cool for 2 hours before serving. Serve with your favorite grilled, slow cooked, baked, broiled, or fried meats.
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Serve and enjoy!
Tip
- Store any leftovers tightly covered in the refrigerator for up to three days after initial preparation.
Recipe Variation
- Use grated sharp cheddar cheese instead of feta.
Nutrition Facts (per serving) | |
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552 | Calories |
38g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 552 |
% Daily Value* | |
Total Fat 38g | 49% |
Saturated Fat 7g | 33% |
Cholesterol 21mg | 7% |
Sodium 766mg | 33% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 5g | 20% |
Total Sugars 3g | |
Protein 7g | |
Vitamin C 22mg | 109% |
Calcium 86mg | 7% |
Iron 3mg | 15% |
Potassium 1163mg | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |